Mechoui leg of lamb

Weber
8 servings Prep: 15 mins, Cooking: 45 mins By Food24
Tap for method
Tap for method

Ingredients (9)

1 lamb — leg
CHERMOULA SAUCE:
1 onion — medium
3 cloves garlic — cloves
1/2 bunch fresh coriander
2 Tbs sea salt
3 Tbs paprika — sweet
2 tsp cumin — ground
1 tsp black peppercorns
250 ml fresh chillies — 573
Tap for ingredients
Tap for ingredients

Method:

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.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.