Moroccan Spiced Butterfly Lamb Leg by brett laws
Serves: 6 - Ready in 1.5Hrs
- Ingredients -
1 1⁄2 kg lamb leg, deboned and butterflied
500 g natural Greek yogurt 1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
3⁄4 tsp black pepper
1⁄2 tsp ground cinnamon 1⁄2 tsp ground coriander 1⁄2 tsp ground allspice 1⁄2 tsp ground cloves
1 small red chilli
1⁄2 cup coriander
- Method -
Preheat oven to 180 ° C.
In a mixing bowl, combine all spices and natural Greek yogurt, and mix until well combined.
Lay butterflied lamb leg on a roasting pan, and spread the Moroccan mix over top of lamb leg until well coated (usually about 3⁄4 of the mixture; the rest will be used as a dip when served).
Cut the small red chilli and coriander in slices and spread over Moroccan mix on top of the lamb leg.
Place in the oven for 1 hour and 20 minutes or until an internal tempeture of 65 ° C for medium.
Once cooked, remove from oven and rest for 5 minutes.
Zest lime over lamb leg.
Slice and plate, use remaining Moroccan mix as a dip. Serve with roasted veggies or cous cous.
- BUTCHER's Notes -
Ask your local butcher to debone and butterfly the lamb leg for you.
Enjoy it with our Cab Sauv!