android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Moroccan-Spiced Leg of Lamb with Herb Butter

Jamie Purviance

Fuel Type:
  • People

    Serves 8 to 10

  • Marinating Time

    2 to 4 h

  • Grilling Time

    35 to 47 mins

  • Prep Time

    30 mins

Ingredients
Instructions

the Ingredients

20151023095355 Row Redmeat 85

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 tablespoon kosher salt
  • 1½ tablespoon paprika
  • 2 teaspoons ground cardamom
  • 4 garlic cloves, finely chopped
  • 1½ teaspoon ground cumin
  • 1½ teaspoon ground ginger
  • 1½ teaspoon ground turmeric
 
  • 1 boneless leg of lamb, about 5 pounds, butterflied and trimmed of excess fat

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Combine the butter ingredients. Set aside.
  • 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 out the air, 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.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • Grill the lamb, fat side down, over direct 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.
  • Cut the lamb across the grain into thin slices. In a small saucepan over low heat on the stove, melt the herb butter. Drizzle the butter over the lamb. Serve right away.

let's Gear up

Recommended Tools

More Red Meat recipes

You May Also Like