Butterflied Leg Of Lamb With Moroccan Herb Mechoul

(Lamb Hindquarter/Boneless Leg)


  • 1 Leg of Lamb, very large (approximately 2kg) boned and butterflied


  • 600ml (1 pint) water
  • 150ml (1/4 pint) good olive oil
  • 1 tablespoon fresh oregano, roughly chopped
  • 3 cloves of garlic, finely chopped
  • 1 tablespoon Paprika
  • 1 teaspoon dried chili flakes
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 3 bay leaves finely chopped


  1. Place lamb in a non-aluminum container.
  2. Combine all the dry ingredients for the marinade and rub over the meat.
  3. Add the oil and the water, cover, and refrigerate overnight or stand 2 hours at room temperature.
  4. Bring the lamb to room temperature if refrigerated.
  5. Remove the lamb from the marinade and sprinkle with salt.
  6. Grill on a hot barbecue for 12- 15 minutes on each side, (keep basting the lamb with any extra marinade during the cooking).

Serves 6