Moroccan Bar-B-Que Leg of Lamb
Serve with a big bowl of steaming cous cous. Alternatively cook on the barbecue with the hood up and serve with rack grilled vegetables like aubergines, red onions and courgettes.
Preparation time: 10 - 15 minutes Quantity: See below Cooking time: See below
Ingredients
1 shoulder of lamb - bone -on
Marinade -
1/2 teaspoon saffron or a large pinch
1 tablespoon boiling water
1 teaspoon ground coriander
1 teaspoon paprika
1 tablespoon chopped mint leaves
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1/2 fresh lemon juice
Extras -
1 cup water or wine approx. 100 ml
60g / 2 oz butter
1/4 teaspoon salt
Portion Tips - with bone in meat allow 1/3 waste and 200g / 8 oz raw meat weight per portion
So ---- a 6lb joint will be 2lb bone, leaving 4lb meat, equaling 8 portions.
Method
- Trim of any excess fat or rind
- Pour the boiling water on to the saffron to release the colour and flavour
- Mix the marinade ingredients together, including the saffron and water mix
- Rub all the marinade in to the lamb
- Leave overnight
- Place the joint in to a baking tray
- Add a cup of water or wine, to allow the meat to steam roast
- Cover the lamb with small knobs of butter
- Season with salt
- Roast on high gas 8 / 230*c / 474*f - for 20 minutes
- Baste with the cooking juices by spooning them over the joint, do not leave the oven door open too long!
- Turn the oven down to gas 6 / 210*c /425*f and carry on roasting until the joint is cooking
Cooking Tips - allow 20 minutes per lb/ 450g, plus 15 minutes over for a well cooked shoulder joint. allow 20 minutes to rest the meat before carving.