Barbecued Mechoui Lamb

Name: Barbecued Mechoui Lamb
Prep time: 4 h
Cook time: 2 h
Total time: 6 h
Yield: 1 leg Lamb
Ingredients: 1 (6 lb) boned leg of lamb; 1 bunch of fresh mint or 2 cups of fresh mint, chopped firmly packed; 2 medium lemons, juice of; 1 tablespoon garlic, finely minced; 2 tablespoons ground coriander; 1 teaspoon cayenne pepper; 2 teaspoons paprika; 2 teaspoons ground cumin; 2 teaspoons fresh ground pepper; 2 ounces olive oil; 4 ounces orange juice; 2 tablespoons of fresh mint, chopped for garnish

Submitted by Chrissyo

"Prep time will depend on if you wish to marinate the lamb over night. Cooking time will depend on how rare you like your lamb."

Download

Ready In:: 6hrs
Ingredients:: 12
Yields:: 1 leg Lamb

ingredients

1 (6 lb) boned leg of lamb
MARINADE
1 bunch of fresh mint or 2 cups of fresh mint, chopped firmly packed
2 medium lemons, juice of
1 tablespoon garlic, finely minced
2 tablespoons ground coriander
1 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons fresh ground pepper
2 ounces olive oil
4 ounces orange juice
2 tablespoons of fresh mint, chopped for garnish

directions

Place the lamb in a non-aluminium container.
Combine all the ingredients for the marinade and rub over the meat.
Cover and refrigerate overnight or let stand for 2-3 hours at room temperature.
Bring the lamb to room temperature, if refrigerated.
Heat the oven.
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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Wonderful recipe! I had a very small leg of lamb, butterflied and marinated it for 4 hours. The mixture of spices is so aromatic and give an exotic flavor to the lamb. Oven time was cut to 40 minutes and it was perfect-pink inside and golden out The recipe did not specify oven temperature so I did it at 425F

Bergy
This is a lamb lovers delight. Spicy, flavoursome, but the lovely lamby flavour comes through. Chris said it should be part of a Moroccan meal, and I love that sort of food, but as I was pressed for time, it was still great with a simple salad and potatoes. Can't wait for summer to do this in the BBQ on the deck (beer in hand).

JustJanS
This marinade did not do very much for me. The meat was fine, but the marinade did not add much flavour (and I marinated the meat over night). I even added more spice than what the recipe called for.

rob_bertski

RECIPE SUBMITTED BY

Chrissyo

224

I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.

View Full Profile