Grilled Butterflied Leg of Lamb in Moroccan Baharat Marinade Recipe
Mouth-watering, quick, perfectly grilled butterflied leg of lamb in Moroccan baharat marinade. An easy and flavour-packed lamb recipe for BBQ lovers.
Equipment
- Barbecue
Ingredients
- 750 g deboned leg of lamb
For the baharat marinade
- 80 ml (⅓ of a cup) of olive oil
- 60 ml of fresh lime juice (juice of 2 limes, or a 1 large lemon)
- ½ tablespoon of date nectar
- 2 teaspoons of baharat spice mix (you can find baharat spice mix in most super markets)
- 2 teaspoons of fresh or dried mint and oregano
Instructions
How to make the baharat marinade
- For the marinade, simply combine all the ingredients together and whisk. Reserve 2 tablespoons to drizzle at the end.
How to butterfly leg of lamb
- Butterfly the lamb leg by slicing into the small side first halfway deep and flatten the surface.
- Slice the larger side with the knife in a 45% angle halfway deep too and flatten out. Turn the lamb over and score equal slices across the leg.
- Turn the lamb over and score equal slices across the leg. Turn the leg over and repeat the scoring so that the joint has feathered grooves.
How to marinade
- Bbq for 9 minutes for rare, 12 minutes for medium rare and about 15 minutes for well-done.
How to grill the butterflied leg of lamb
- Bbq for 9 minutes for rare, 12 minutes for medium rare and about 15 minutes for well-done.
- Bbq for 9 minutes for rare, 12 minutes for medium rare and about 15 minutes for well-done.
- Place on a board to rest for a few minutes before carving into slices. Drizzle over the reserved marinade and garnish with fresh herbs and more baharat.