Serves: 8
Mechoui Leg of Lamb with Chermoula Sauce
Prep Time
15 min.
Cooking Time
45 min.
Method
Indirect
Prep Time
15 min.
Cooking Time
45 min.
Method
Indirect
Ingredients
- 1 Leg of lamb
- CHERMOULA SAUCE
- 1 medium onion
- 3 garlic cloves
- 1/2 bunch fresh coriander
- 2 tbsp coarse salt
- 3 tbsp sweet paprika
- 2 tsp ground cumin
- 1 tsp peppercorns
- 250ml olive oil
Instructions
- 01 Trim the leg of lamb by removing some fat and making incisions in the meat. Then prepare the chermoula.
- 02 Peel the onion and garlic. Chop both coarsely. Combine them in a blender.
- 03 Wash the coriander and chop it finely. Add this to the onion mix with the salt, paprika, cumin and peppercorns. Mix it.
- 04 Put it in a pot and add the olive oil.
- 05 Bring to the boil and let it simmer for 5 minutes over gentle heat.
- 06 Spread the sauce over the leg of lamb and let it marinate for 1 hour at room temperature.
- 07 Put the lamb on the spike for the rotisserie.
- 01 Prepare the barbecue for indirect heat – approx. 200 ºC. Place the spike in the motor of the rotisserie and turn it on. Put the lid on the barbecue.
- 02 Baste the lamb regularly with the remaining chermoula.
- 03 Cook for 45 minutes – for rare meat, allow 10 minutes per 500g.
- 04 Check if the lamb is cooked and then cover with aluminium foil and leave to rest 10 minutes.
- 05 Slice and serve.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 1 Leg of lamb
- CHERMOULA SAUCE
- 1 medium onion
- 3 garlic cloves
- 1/2 bunch fresh coriander
- 2 tbsp coarse salt
- 3 tbsp sweet paprika
- 2 tsp ground cumin
- 1 tsp peppercorns
- 250ml olive oil
Instructions
- 01 Trim the leg of lamb by removing some fat and making incisions in the meat. Then prepare the chermoula.
- 02 Peel the onion and garlic. Chop both coarsely. Combine them in a blender.
- 03 Wash the coriander and chop it finely. Add this to the onion mix with the salt, paprika, cumin and peppercorns. Mix it.
- 04 Put it in a pot and add the olive oil.
- 05 Bring to the boil and let it simmer for 5 minutes over gentle heat.
- 06 Spread the sauce over the leg of lamb and let it marinate for 1 hour at room temperature.
- 07 Put the lamb on the spike for the rotisserie.
- 01 Prepare the barbecue for indirect heat – approx. 200 ºC. Place the spike in the motor of the rotisserie and turn it on. Put the lid on the barbecue.
- 02 Baste the lamb regularly with the remaining chermoula.
- 03 Cook for 45 minutes – for rare meat, allow 10 minutes per 500g.
- 04 Check if the lamb is cooked and then cover with aluminium foil and leave to rest 10 minutes.
- 05 Slice and serve.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
