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Receta Butterflied Lamb With Moroccan Mint Mechoui
by Global Cookbook

Butterflied Lamb With Moroccan Mint Mechoui
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Ingredientes

  • 3 kg Leg of lamb, boned and well trimmed (roughly 4-5cm/1" thick)
  • 25 gm Minced fresh mint, plus extra to garnish
  • 2 x Lemons, juice of
  • 4 x Garlic cloves, finely minced
  • 2 Tbsp. Grnd coriander
  • 2 tsp Paprika
  • 2 tsp Grnd cumin
  • 2 tsp Coarse grnd black pepper
  • 1 tsp Cayenne pepper
  • 4 Tbsp. Extra virgin extra virgin olive oil Salt, to taste Jewelled couscous, (see recipe) and fresh green salad, to serve

Direcciones

  1. 1 Put the lamb in a shallow non- metallic dish. Mix all the remaining ingredients but the salt and rub over the meat. Cover tightly with clingfilm and refrigerateovernight or possibly leave to stand at room temperature for 2-3 hrs.
  2. 2 Preheat the oven to 230c/450f/Gas 8. If the lamb has been chilled overnight, bring back to room temperature.
  3. 3 Place the lamb cut-side up on a rack in a large roasting tin and season with salt. Roast for 15 min, turn over and roast for 10 min till rare. Remove the lamb from the oven and leave to rest in a hot place for10 min.
  4. 4 If you do not like your lamb too pink, you can cover it with foil at this point and it will continue to cook. Carve into slices, scatter over the mint to garnish and serve at once with the couscous and salad.