Butterflied Lamb With Moroccan Mint Mechoui

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Drink, Food &	4	Servings

INGREDIENTS

3	kg	Leg of lamb, boned and well
		trimmed roughly
		4-5cm/1" thick
25	g	Chopped fresh mint, plus
		extra to
		garnish
2		Lemons, juice of
4		Garlic cloves, finely
		chopped
2	T	Ground coriander
2	t	Paprika
2	t	Ground cumin
2	t	Coarse ground black pepper
1	t	Cayenne pepper
4	T	Extra virgin olive oil
		Salt, to taste
		Jewelled couscous, see
		recipe and
		fresh green salad
		to serve

INSTRUCTIONS

Put the lamb in a shallow non- metallic dish. Mix all the remaining
ingredients but the salt and rub over the meat. Cover tightly with
clingfilm and chill overnight or leave to stand at room temperature
for 2-3 hours.  2 Preheat the oven to 230c/450f/Gas 8. If the lamb has
been chilled  overnight, bring back to room temperature.  3 Place the
lamb cut-side up on a rack in a large roasting tin and  season with
salt. Roast for 15 minutes, turn over and roast for 10  minutes until
rare. Remove the lamb from the oven and leave to rest  in a warm place
for 10    minutes.  4 If you don't like your lamb too pink, you can
cover it with foil at  this point and it will continue to cook. Carve
into slices, scatter  over the mint to garnish and serve at once with
the couscous and  salad.  Converted by MC_Buster.  Recipe by: Food &
Drink  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 9403 Calories From Fat: 1079 Total Fat: 119.9g Cholesterol: 502.5mg Sodium: 2246mg Potassium: 6398mg Carbohydrates: 363.8g Fiber: 6.4g Sugar: 334.8g Protein: 150.7g