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Moroccan Grilled Lamb
2014-04-16
https://www.metro.ca/userfiles/image/recipes/agneau-barbecue-a-la-marocaine-10040.jpg
PT15M
PT1H30M
PT1H45M
Place leg on a cutting board, inside face up, and butterfly meat.Flavoured butter:In a food processor or bowl, blend butter, garlic, mint, coriander, paprika, cumin, salt and butter together until smooth.Spread half of the flavoured butter over the inside of the leg, roll and tie it up.Spread the remaining butter over the outside. Insert spit and secure with holding forks or place directly on the grill.Heat barbecue to medium-high on one side and medium on the other.Cook lamb 1½ hours on the spit, or 15 – 20 minutes per side on the grill.Sauce:In a saucepan, melt butter over medium-high heat. Add onion and garlic and cook until garlic begins to colour.Add lemon juice and mint jelly.Bring to a boil.Add broth and return to a boil.Lower heat to medium and simmer some 15 minutes to reduce.Transfer lamb, when done, to a carving board, tent with foil and let stand 5 minutes before carving.Serve with sauce.
4
Zeste
0
0
0
0
4 lb (2 kg) half-leg of lamb
Moroccan Grilled Lamb
4
servings
0:15
Preparation
1:30
COOKING
1:45
TOTAL TIME
Ingredients
-
4 lb
(2 kg)half-leg of lamb
-
flavoured butter
-
1/3 cup
(80 ml)salted butter, room temperature
-
2
garlic cloves, minced
-
10
mint leaves
-
1/2 tsp.
(2 mL)ground coriander
-
1/2 tsp.
(2 mL)mild paprika
-
1/2 tsp.
(2 mL)ground cumin
-
salt and freshly ground pepper
-
sauce
-
2 Tbsp.
(30 mL)salted butter
-
1/2
onion, finely chopped
-
1
garlic clove, minced
-
2 Tbsp.
(30 mL)lemon juice
-
10
mint leaves, minced
-
2 Tbsp.
(30 mL)mint jelly
-
1 1/4 cup
(300 mL)chicken broth or water
-
salt
Preparation
Place leg on a cutting board, inside face up, and butterfly meat.
Flavoured butter:
In a food processor or bowl, blend butter, garlic, mint, coriander, paprika, cumin, salt and butter together until smooth.
Spread half of the flavoured butter over the inside of the leg, roll and tie it up.
Spread the remaining butter over the outside. Insert spit and secure with holding forks or place directly on the grill.
Heat barbecue to medium-high on one side and medium on the other.
Cook lamb 1½ hours on the spit, or 15 – 20 minutes per side on the grill.
Sauce:
In a saucepan, melt butter over medium-high heat. Add onion and garlic and cook until garlic begins to colour.
Add lemon juice and mint jelly.
Bring to a boil.
Add broth and return to a boil.
Lower heat to medium and simmer some 15 minutes to reduce.
Transfer lamb, when done, to a carving board, tent with foil and let stand 5 minutes before carving.
Serve with sauce.
Source :
Zeste
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
