Barbecued Lamb with Chermoula
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 25 minutes + 3 hours 45 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 medium onion, grated 2 cloves garlic, crushed 4 tablespoons chopped flat-leaved parsley
4 tablespoons chopped cilantro 1/2 teaspoon ground cumin 1/2 teaspoon ground saffron
1/2 teaspoon Harissa 1/2 cup olive oil 2 tablespoons lemon juice
1 1 lb leg of lamb



1 To make Chermoula: Mix onion, garlic, flat-leaved parsley, cilantro, cumin, saffrom, Harissa, olive oil and lemon juice together in a bowl. When the mixture has combined, leave to stand for 1 hour.
2 Starting at the thicker end of the leg of lamb, cut down and around bone. Scrape away as much meat as possible. Remove bone. Cut down into, but not through, the thickest part of the meat and open out flat.
3 Spread Chermoula mixture into both sides of lamb and marinate for at least 2 hours.
4 Barbecue for about 3/4 hour, turning the lamb frequently. When ready, cut the meat in thick slices across the grain and serve.

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