Moroccan Butterfly Lamb

Morrocan Lamb

Now as a none Lamb lover I have to confess that this was beautiful! Both straight from the oven and cold the next day.  So flavoursome and tender.  I cooked mine in the oven because I don’t have a BBQ but it would be great on a BBQ…

Serve with a tabouli salad and simple coriander yoghurt on the side, works a treat.

Marinade for a 1.5 – 2kg piece of meat:
1 tbsp olive oil
4 garlic cloves
1 lemon – juice and zest
1 heaped tsp. of each: ground cumin, coriander, paprika
1/2 tsp. harissa or chilli flakes
1 tsp. dried thyme or marjoram (use fresh if you have available)
Salt and black pepper to taste

Mix all the above together and massage this into the meat and marinade for as long as possible. I did mine overnight.

Sear the meat on each side to seal (approx. 2-3mins) and then either oven roast in 180˚C or BBQ.
Cook time will alter dependant on how large and chunkie your meat and whether you prefer pink or well done.
I cooked my 1.5kg butterfly joint for 30mins and got pink on the thick piece and medium/ well on the thin section.

Enjoy 🙂

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