Barbecued Mechoui Lamb
- Reviews 3
Ready In: 6 hrs
Yields: 1 leg Lamb
Ingredients
- 1 (6 lb) boned leg of lamb
MARINADE
- 1 bunch of fresh mint or 2 cups of fresh mint, chopped firmly packed
- 2 medium lemons, juice of
- 1 tablespoon garlic, finely minced
- 2 tablespoons ground coriander
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons fresh ground pepper
- 2 ounces olive oil
- 4 ounces orange juice
- 2 tablespoons of fresh mint, chopped for garnish
Directions
- Place the lamb in a non-aluminium container.
- Combine all the ingredients for the marinade and rub over the meat.
- Cover and refrigerate overnight or let stand for 2-3 hours at room temperature.
- Bring the lamb to room temperature, if refrigerated.
- Heat the oven.
- Remove the lamb from the marinade and sprinkle with salt.
- Cook the meat until rare, remove from the oven and allow a few minutes before carving.
- Sprinkle with a little chopped mint before serving.
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