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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

Mechoui Leg Of Lamb 692X636Px 346X318
  • 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

    In the kitchen:

  • 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.
  • At the barbecue:

  • 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.

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