|1||lamb — leg|
|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|
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.
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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