Mechoui leg of lamb

Recipe from: 14 September 2015
recipe, braai, lamb

Ingredients 10
Servings 8
Time 15 min + Standing time

Ingredients

  • 1
    leg of lamb
  • CHERMOULA SAUCE:
  • 1
    medium onion
  • 3
    cloves
    garlic
  • 1/2
    bunch
    fresh coriander
  • 2
    Tbs
    coarse salt
  • 3
    Tbs
    sweet paprika
  • 2
    tsp
    ground cumin
  • 1
    tsp
    peppercorns
  • 250
    ml
    olive oil
 

Method

00:45
 

In the kitchen:
Trim the leg of lamb by removing some fat and making incisions  in the meat.
Then prepare the chermoula. Peel the onion and garlic. Chop both coarsely.  Combine them  in a blender. Wash the coriander  and chop it finely. Add this to the onion mix with the salt, paprika, cumin and pepper- corns.  Mix it.

Put it in a pot and add the olive oil. Bring to the boil and let it simmer  for 5 minutes  over gentle  heat. Spread the sauce over the leg of lamb and let it marinate for 1 hour at room temperature. Put the lamb on the spike for the rotisserie.

Equipment:

Rotisserie

At the barbecue:

Prepare the barbecue for indirect heat – approx. 200 °C.

Place the spike in the motor of the rotisserie and turn it on. Put the lid on the barbecue. Baste the lamb regularly with the remaining chermoula. Cook for 45 minutes  – for rare meat, allow 10 minutes per 500g. Check if the lamb is cooked and then cover with aluminium foil and leave to rest 10 minutes. Slice and serve.

Recipe reprinted with permission of Weber.
 
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Read more on: braai  |  recipe  |  lamb
 

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