Recipes
Barbecued butterflied leg of lamb with Moroccan marinade
Roasting this fragrant, spiced meat over charcoal gives it an authentic, smoky flavour
Roasting this fragrant, spiced meat over charcoal gives it an authentic, smoky flavour
(13 votes)
Cook: 40 Mins
Serves: 6
Price: £2.16 per serving
Nutritional Information
Each 215g serving contains
Energy
1178kj
282kcal
1178kj
282kcal
14%
Fat
15.1g
15.1g
Med
22%
22%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
0.34g
0.34g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
548kj/131kcal
Typical energy values per 100g:
548kj/131kcal
Ingredients
3tbsp Asda Fat Free Greek Style Natural Yogurt
1tbsp harissa paste
2 cloves garlic, crushed
1tbsp ground coriander
1 red onion grated
Juice and zest of 1 lemon
1tbsp rapeseed oil
25g Grower’s Selection Coriander leaves picked and stalks chopped
Black pepper
0.9kg Butcher’s Selection Boneless Lamb Leg Joint
85g pack Grower’s Selection Watercress
Extra Special Mint Sauce
Method
1
For the marinade, put the yogurt in a bowl. Add harissa paste, garlic, coriander, onion, lemon, rapeseed oil, coriander and black pepper. Mix together.
2
Unroll the lamb joint and lay out as flat as possible. Massage the marinade over it, then cover with clingfilm, put in the fridge and leave for at least 2 hrs, or ideally overnight.
3
About 10-20 mins before you’re ready to cook the lamb, light your BBQ – the heat needs to be high.
4
Put the lamb on the hot grill (or a hot griddle if cooking indoors) and cook for 10 mins each side until crisp, golden and done through. Put on a warm plate, cover with foil and rest for 30 mins.
5
Carve the lamb and serve with watercress, mint sauce and roast lemon garnish.