Serves 8-10
Moroccan-Spiced Leg Of Lamb With Herb Butter
- Prep Time 30 Minutes
- Cooking Time 80 Min Excluding Marinating Time
- Method Indirect Heat
Ingredients
- 1 Boneless Leg Of Lamb, About 1.5Kg, Butterflied And Trimmed Of Excess Fat
- 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
Instructions
- Braai Set Up
- Prepare The Braai For Indirect Cooking Over Medium Heat (180° To 230°C).
- In The Kitchen
- 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 Braaing.
- Remove The Chicken Halves From The Bags And Discard The Marinade. Pat The Chicken Dry With Paper Towels, Brush All Over With Oil, And Season With ½ Teaspoon Salt And ¼ Teaspoon Pepper.
- At The Braai
- Braai The Lamb, Fat Side Down, Over Direct Heat, With The Lid Closed, Until Nicely Marked, 10 To 12 Minutes. Turn The Lamb Over And Braai For 5 Minutes More, Basting The Lamb With The Reserved Marinade. Then Move The Lamb Over Indirect Medium Heat And Braai, Fat Side Up, With The Lid Closed, Until An Instant-Read Thermometer Inserted Into The Thickest Part Of The Lamb Registers 50° To 55°C For Medium Rare, 20 To 30 Minutes More, Basting Occasionally With The Reserved Marinade. Remove From The Braai 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.
- Marinating Time: 2-4 Hours
- Preparation Time: 30 Minutes
- Braai Time: 35-50 Minutes
- Total Time: 80 Min Excluding Marinating Time
- Serves: 8-10
- Skill Level: Easy
- Cooking Method: Indirect Heat
- Braai Temperature: 180°C-230°C
- Core Temperature: 50°C-55°C
- Level of Spiciness: Medium
- Equipment: Weber Connect Smart Grilling Hub, Rib/Roast Holder
What Do You Need? Recommened Tools
Weber Connect Smart Grilling Hub
R2,599.00
Rib/Roast Holder
R499.00
