- 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
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.