A marinated, butterflied leg of lamb is a great crowd-pleaser. However you cook it, there's sure to a piece to suit everyone - little charry overdone shanky edges, rosy pink middles, nicely browned lean strips of loin - all have their own attractions. This Moroccan marinade - a completely delicious fresh green herb and spice paste of coriander, parsley, onion, garlic, ground cumin, turmeric, paprika and preserved lemon  – will make this lamb a centrepiece for a North African feast with the tagine and harissa but it would be just as good in thick slices over a green salad, with some warm flat bread on the side. To barbecue, heat the hotplate as high as it will go, sear the meat both sides, then lower to medium, cover and cook for 8-12 minutes a side (or under an oven grill, for 15-20 minutes, turning once) or until the meat feels springy when pushed with your finger. Rest for 10 minutes before carving across the grain.  Suitable for freezing - defrost before cooking as above. Size is 1 kg - enough for four-six, depending on accompaniments.
Lamb, red onion, garlic, parsley, coriander, cumin, turmeric, chilli, paprika, salt, olive oil, preserved lemon.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.