Butterflied Leg of Lamb
- 1 6 pound Leg of lamb
- 2 Lemons juiced and zested
- 4 tbsp Olive Oil
- 4 cloves Garlic crushed
- 1 Red chili finely diced
- 1 bunch Cilantro chopped
- 2 tbsp Ground cumin
- 2 tbsp Ground coriander
- 2 tbsp Ground turmeric
- 1 tbsp Cinnamon
- Bone and butterfly the leg of lamb. Cut it into two equal pieces, trim off any excess skin or fat, and make a few incisions in the flesh with the point of a sharp knife and place in marinade. Cover with plastic wrap and transfer to the refrigerator overnight.
- The next day, cook the lamb in the oven at 400° for the first 15 minutes and then reduce the temperature to 325° for a further 20 to 25 minutes if you like your lamb pink, 10 minutes longer if you like it well done.
- You can make tzatziki to accompany the Moroccan marinade. Grate a peeled whole cucumber, add a pinch of salt, and place in a colander to drain for 15 minutes. Then mix in a half cup Greek yogurt, one crushed clove of garlic, and season with sea salt and freshly ground black pepper. Add two tablespoons of chopped mint and mix well.
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