Leg of Lamb with Ras el Hanout Rub

Name: Leg of Lamb with Ras el Hanout Rub
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Yield: 6-8 serving(s)
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

(2)

Recipe by JustJanS

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.

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READY IN: 1hr 40mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

Mix all the ingredients (except the lamb) together to make a paste.
Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
Set aside for about 1 hour, to allow the lamb to come to room temperature.
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.

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