Moroccan Spiced Leg of Lamb Recipe
serves:
6Skill:
easyPrep:
10 minCooking:
25 minNutrition per portion |
RDA | |
|---|---|---|
| Calories | 318 kCal | 16% |
| Fat | 22g | 31% |
| - Saturates | 9g | 45% |
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.
