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Apr 3, 2015

Moroccan-Spiced Leg of Lamb with Herb ButterRecipe by Jamie Purviance

Rating: 5 stars

4 Reviews

Grocery List

Fresh Produce

  • 0.5 oz fresh Italian parsley
  • 0.125 oz fresh mint
  • 6 garlic cloves
  • 1 lemons

Meat / Poultry / Seafood

  • 1 butterflied, boneless leg of lamb, each about 5 lb

Oil and Spices

  • 0.67 cup extra-virgin olive oil
  • 0.25 tsp freshly ground black pepper
  • 2 tsp ground cardamom
  • 1.5 tsp ground cumin
  • 1.5 tsp ground ginger
  • 1.5 tsp ground turmeric
  • 2 tbsp kosher salt
  • 1.5 tbsp paprika

Dairy

  • 0.5 cup unsalted butter

Special Equipment

  • instant-read thermometer

Ingredients

Butter

  • ½ cup (1 stick) unsalted butter, softened
  • 1 tablespoon finely chopped fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh mint leaves
  • 2 large garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Marinade

  • ⅔ cup extra-virgin olive oil
  • ½ cup finely chopped fresh Italian parsley leaves and tender stems
  • ⅓ cup fresh lemon juice
  • 1½ tablespoons kosher salt
  • 1½ tablespoons paprika
  • 2 teaspoons ground cardamom
  • 4 garlic cloves, finely chopped
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground ginger
  • 1½ teaspoons ground turmeric

  • 1 boneless leg of lamb, about 5 pounds, butterflied and trimmed of excess fat

Instructions

  1. Combine the butter ingredients. Set aside.

  2. Whisk the marinade ingredients. Reserve and set aside one-half of the marinade to use for basting the lamb on the grill. Pour the remaining marinade into a large, resealable plastic bag. Place the lamb inside the bag, press the air out, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally. Remove the lamb from the bag and discard the marinade. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling.

  3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

  4. Grill the lamb, fat side down, over direct medium heat, with the lid closed, until nicely marked, 10 to 12 minutes. Turn the lamb over and grill for 5 minutes more, basting the lamb with the reserved marinade. Then move the lamb over indirect medium heat and grill, fat side up, with the lid closed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125° to 130°F for medium rare, 20 to 30 minutes more, basting occasionally with the reserved marinade. Remove from the grill and let rest for 5 to 10 minutes.

  5. Cut the lamb across the grain into thin slices. Melt the herb butter, and then drizzle it over the lamb. Serve right away.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Mike B

Successful lamb feast

I had not had lamb in years since I was a kid and frankly didn't really see ever buying it and cooking on a grill. Gave this one a try being that I've been more adventurous since using my Weber. The prep work takes time but is well worth it. Everyone at the table raved over how good and juicy it was. This is a keeper for sure.

Follow the recipe and cooking instructions and you can't go wrong. My cook time for a 4.87 lb lamb was about 26 min total. I used the direct and indirect methods as recommended.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

David C

THIS MORROCAN SPICED LEG OF LAMB RECIPE IS EXCELLENT!

I followed the recipe completely, with two exceptions. (1) I used salted butter, in lieu of unsalted butter because I didn't want to go to the store, as I had all other seasonings in my kitchen. It bordered on too salty, so next time I will use unsalted butter. (2) I marinated the leg of lamb for six hours, and I thought that made it better!! The overall flavors of this recipe and 4.65 pound leg of lamb was described by a party of six as "best I've ever tasted"...."where did you get this marinade"...."I've died and gone to lamb heaven"!
My only other advice to grillers is to be careful of flare ups when on direct grilling mode, because of the oil used in marinating. I had one minor flare up but quickly got it under control and no harm, no foul!
THANK YOU Weber for these every Friday recipes, I smile when I hear the ping of your email recipe arriving! And, I send them along to the younger generation of grillers, ages 26-34 yr olds!!! They are all signing up for your recipes!!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Thaddeus w

Do it again.

Been grilling for years on Weber charcoal grills. 5th time on gas. Both my wife and I think this was a definite do again meal. I cut a boneless leg in half and halved the ingredients for the marinate. Let it sit for 6 hours. Spend some time on the deck sipping wine and munching on olives I marinated in spices and citrus with some Gorgonzola and crackers to keep the mood. The mint butter was a great addition.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

nancy k

Made Moroccan-Spiced Chops

I used the marinade for lamb chops. Then looked on this site for lamb chop directions. Muddled through. The process wasn't difficult and the result was really good. Because I made chops I didn't pour the butter marinade on it and it tasted great anyway. This is my second
time I have used my new Summit. Since it was so hot ( I guess new grills run hot) I made them 4 min each side first side direct medium and then the second lowered to direct low. Anyway I will use this recipe again.

Nancy

Type of Griller

Beginner

Would you recommend this recipe? YES

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Moroccan-Spiced Leg of Lamb with Herb Butter

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