Butterflied Leg of Lamb With Moroccan Herb Mechoul Recipe

Name: Butterflied Leg of Lamb With Moroccan Herb Mechoul
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leg of lamb, boned and butterflied about 2kgs; 600 ml water; 150 ml olive oil; 1 tablespoon fresh oregano, roughly chopped; 3 garlic cloves, finely chopped; 1 tablespoon paprika; 1 teaspoon dried chili pepper flakes; 1 teaspoon ground black pepper; 2 teaspoons ground cumin; 3 bay leaves, finely chopped

Servings: persons

1 leg of lamb, boned and butterflied about 2kgs
600 ml water
150 ml olive oil
1 tablespoon fresh oregano, roughly chopped
3 garlic cloves, finely chopped
1 tablespoon paprika
1 teaspoon dried chili pepper flakes
1 teaspoon ground black pepper
2 teaspoons ground cumin
3 bay leaves, finely chopped

1
Place lamb in a non-aluminum container.
2
Combine all the dry ingredients for the marinade and rub over the meat.
3
Add the oil and the water, cover, and refrigerate overnight or stand 2 hours at room temperature.
4
Bring the lamb to room temperature if refrigerated.
5
Remove the lamb from the marinade and sprinkle with salt.
6
Grill on a hot barbecue for 12- 15 minutes on each side, (keep basting the lamb with any extra marinade during the cooking).

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 leg of lamb, boned and butterflied about 2kgs, 600 ml water, 150 ml olive oil, 1 tablespoon fresh oregano, roughly chopped, and more.

Yes, Butterflied Leg of Lamb With Moroccan Herb Mechoul falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butterflied Leg of Lamb With Moroccan Herb Mechoul

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