BBQ Moroccan lamb is one of the staples at our summer BBQs.
We cook the lamb first, with the lid down and then we start cooking burgers and sausages. It is a great sharing platter.
It is best to prepare the night before, or the morning of the BQQ to ensure the marinade has enough time to permeate the meat.
Before you start, you need to butterfly the lamb. To butterfly a leg of lamb, check out this handy video.
This recipe is made up of a leg of lamb marinated in a simple mix of Moroccan-style spices and cooked on a BBQ. The BBQ gets up to about 220 degrees celsius. I cook the lamb for around 45-50 minutes depending on the size.
If you want to try this in an oven I would recommend a lower temperature, probably around 180 degrees celsius.
I have included the use of a garlic clove, but most of the time I leave this out. The main flavour of the dish comes from the cumin, coriander and paprika, so leaving out the garlic doesn’t affect the taste.
BBQ Moroccan Lamb
- 1 Leg of Lamb
- 50 g Melted Butter
- 3 tbsp Olive Oil
- 2 tsp Cumin
- 2 tsp Coriander
- 2 tsp Paprika
- 1 tbsp Thyme Leaves
- 1 clove of Garlic leave out for IBS
- 1 Juice and Zest of 1 Lemon
- 2 tsp Tomato Puree
- Salt and Pepper
- Melt the butter, then mix the butter and oil in a bowl.
- Then stir in the spices, thyme leaves, lemon, tomato puree and garlic.
- Add 1 tsp salt and plenty of black pepper and mix well
- Butterfly the lamb and place in a resealable plastic bag.
- Add the marinade to the bag, making sure the lamb is completely covered.
- Seal the bag and place in the fridge to marinate for at least 2 hours, or overnight.
- Light the barbecue, adding plenty of coals.
- When it is hot enough, add the lamb, fat side down. If your barbecue has a lid, close it.
- Cook for around 45-50 minutes depending on the size of the lamb.
- Transfer onto a wooden board, leave to rest for 5 minutes and then slice.
If you like this recipe, why not try the Slow Cooked BBQ Pulled Pork.