Barbecued Mechoui Lamb

Home > Recipes > Main Dishes > Lamb > Barbecued Mechoui Lamb

* Exported from MasterCook *

Recipe By : Tony Blakemore

Serving Size : 4

Preparation Method

• 6 pounds leg of lamb — boned and butterflied

Marinade:

• 1 bunch fresh mint — chopped
• 2 lemons — juiced
• 1 tablespoon minced garlic — finely
• 2 tablespoons ground coriander
• 1 teaspoon cayenne pepper
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground pepper
• 1/2 cup olive oil
• 1/2 cup orange juice — optional
• 2 tablespoons fresh mint — chopped (for garnish)

Place the lamb in a baking tray. Combine all marinade ingredients and rub all over the meat. Cover and refrigerate overnight or stand at 2-3 hours at room temperature.

Bring the lamb to room temperature, if refrigerated. Preheat the oven to 350 (180°C). Remove the lamb from the marinade and sprinkle with salt. Cook the meat until rare, remove from the oven and allow a few minutes before carving.  

Sprinkle with a little chopped mint before serving. 

Description: 

“If a meat dish is preferred, we can go a little further east to Morocco for a tasty lamb dish” 

- – - – - – - – - – - – - – - – - – - 

Per Serving (excluding unknown items): 1519 Calories; 120g Fat (71.3% calories from fat); 98g Protein; 11g Carbohydrate; 1g Dietary Fiber; 371mg Cholesterol; 308mg Sodium. Exchanges: 0 Grain(Starch); 14 Lean Meat; 0 Vegetable; 1/2 Fruit; 15 Fat. 

Related Articles:

1. Lesson #44: Lamb (Or Veal) Patties Dijon
2. Lesson #3: Lamb Patties and Italian Green Beans
3. Lesson #4: Barbecued Salmon Fillets
4. Tiramisu I
5. Lesson #23: Greek Isles Hot Seafood Salad