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)
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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