Preparation:
The grilled lamb is served with a trio of condiments which can also be eaten with grilled fish, for non meat-eating guests.
1 leg of lamb, about 6 pounds, boned or 'butterflied' and gently pounded to about 1/2 inch thick.
Chermoula seasoning mixture made by combining the following in a food processor 1 medium onion, peeled and quartered 1-2 cloves garlic, peeled and roughly chopped 4 tablespoons chopped flat-leaf parsley 4 tablespoons chopped fresh coriander leaves 1/4 teaspoon powdered saffron (you could substitute turmeric) 1 teaspoon freshly ground cumin seeds 1 teaspoon paprika 1/2 teaspoon chili powder 6 tablespoons olive oil 2 tablespoons lemon juice
Process the chermoula seasoning ingredients until the mix forms a smooth paste. It will keep for a couple of days in the refrigerator but I prefer, if making it in advance, to leave out the onion until it is to be used. Rub the chermoula mixture well into both sides of the lamb, cover and marinate for two hours at room temperature or overnight in the refrigerator. Roast at 200C for about 40 minutes, turning the meat halfway through the time. This will give pink meat. Finish with the skin side of the leg and put under a grill quickly at the end if it is not nicely browned.
Serve with Couscous and Harissa, Preserved Lemons and Coriander and Mint Relis |
