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
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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

Nutrition

Instructions

  1. Braai Set Up
  2. Prepare The Braai For Indirect Cooking Over Medium Heat (180° To 230°C).
  3. In The Kitchen
  4. Combine The Butter Ingredients. Set Aside.
  5. 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.
  6. 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.
  7. At The Braai
  8. 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.
  9. 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

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