Leg of Lamb with Ras el Hanout Rub

I was given a jar of Ras el Hanout, and this simple recipe by our chef son. He actually used the rub on our Christmas day quail, but we used it on lamb a few days later.

• Ready In: 1 hr 40 mins
• Serves: 6-8

Ingredients

• 2  tablespoons ras el hanout spice mix
• 2  cloves garlic, crushed
• 1  tablespoon honey
• 1  limes, zest of or 1  lemon, zest of
• 1⁄2 limes, juice of or 1⁄2  lemon, juice of
•  salt & freshly ground black pepper
• 2  kg boneless leg of lamb, butterflied

Directions

1. Mix all the ingredients (except the lamb) together to make a paste.
2. Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
3. Set aside for about 1 hour, to allow the lamb to come to room temperature.
4. Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.