Leg of Lamb with Ras el Hanout Rub |
|
 |
Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
I was given a jar of Ras el Hanout, and this simple recipe by our chef son. He actually used the rub on our Christmas day quail, but we used it on lamb a few days later. Ingredients:
2 tablespoons ras el hanout spice mix |
2 cloves garlic, crushed |
1 tablespoon honey |
1 limes, zest of or 1 lemon, zest of |
1/2 limes, juice of or 1/2 lemon, juice of |
salt & freshly ground black pepper |
2 kg boneless leg of lamb, butterflied |
Directions:
1. Mix all the ingredients (except the lamb) together to make a paste.
2. Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
3. Set aside for about 1 hour, to allow the lamb to come to room temperature.
4. Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.
|
|