Moroccan BBQ Lamb
A Feast for the Senses
Get ready to ignite your grill and your taste buds with this bold, spice-packed Moroccan-style barbecued leg of lamb! Smothered in an intoxicating blend of cumin, thyme, and garlic, this butterflied beauty soaks up flavor while it marinates, ensuring every bite bursts with smoky, citrusy goodness. The charred crust locks in the juiciness, while a cooling yogurt sauce keeps things balanced. Fire up the barbecue, let the coals work their magic, and slice into tender, pink perfection. Serve it up with fluffy couscous or flatbreads, and watch it disappear in no time.
Preparation time: 60–70 mins (plus time to marinate)
Difficulty: Hard
Serves: 6–8 Guests
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Ingredients
50g butter (melted)
3 tbsp olive oil
2 tsp each ground cumin
1 tbsp thyme leaves
3 garlic cloves (crushed)
Zest and juice of 1 lemon
1 tsp harissa
2 ½kg leg of lamb (butterflied)
Instructions
🧄 Marinate the Lamb
Melt the butter, then whisk it together with olive oil in a bowl. Stir in the cumin, coriander, paprika, thyme, crushed garlic, lemon zest, and juice. Toss in the harissa, a teaspoon of salt, and a generous amount of freshly ground black pepper.
Place the butterflied lamb in a large dish and pour over the marinade. Massage the mixture thoroughly into the meat, ensuring it's well coated. Cover loosely with foil or cling film, then let it absorb the flavors for at least 2 hours—overnight in the fridge is even better.
🔥 Fire Up the Grill
Get your barbecue roaring with plenty of hot coals. Once they're glowing, lay the lamb fat-side down and sear it for 5 minutes until deeply browned. Flip it over and repeat on the other side.
🍖 Slow and Steady
Push the coals to the edges to lower the heat under the meat. Let the lamb cook slowly for 30–40 minutes, turning occasionally. This ensures a beautifully pink, juicy center.
Once done, transfer it to a board, cover with foil, and let it rest for 10–15 minutes.
🌿 Make the Sauce & Serve
In a bowl, mix the Greek yogurt with harissa, a pinch of salt, and the chopped coriander. Slice the rested lamb into thick, juicy pieces and serve alongside the sauce. Pair with couscous or warm flatbreads for the full experience.
