Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
You are now subscribed
Your newsletter sign-up was successful
Want to add more newsletters?
Ingredients
- 2 level tbsp ras-al-hanout
- 3tbsp olive oil
- 4 garlic cloves, peeled and chopped
- 1 leg of lamb, approx 2.25kg (5lb), butterfly boned
- lemon wedges, to serve
Method
Mix together the spice blend, olive oil and garlic, and rub all over the lamb. Place the lamb in a ziplock bag and marinate overnight in the fridge.
Heat a barbecue, season the lamb with salt and place on a hot barbecue for 25 to 30 minutes, turning occasionally. Remove from the barbecue, cover with foil and leave to rest for 10 minutes before slicing.
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.