Recipe

Butterflied Lamb With Moroccan Mint Mechoui Recipe

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Ingredients

Directions

Step #1 --MARINADE----- 2 tb Oriental plum sauce 2 tb Soya sauce 1 Clove garlic; peeled and -crushed ; with the side of a ; knife 1 ts Coriander powder 1 ts Cumin powder 2 tb Runny honey 9 tb Vegetable or sunflower oil Remove most of the skin & fat from the lamb.
Step #2 De-bone, without cutting all the way through the leg.
Step #3 Open the lamb out to form a sheet, or 'butterfly'.
Step #4 You can ask your butcher to do this for you.
Step #5 Put all the marinade ingredients into a mixer & puree.
Step #6 Coat the meat with the marinade & allow to stand for several hrs at room temperature.
Step #7 Preheat the oven to the hottest temperature, at least 450F/230C/gas mark 8-9.
Step #8 Put the lamb in a roasting tray, place on the middle shelf of the oven & cook for about 30 mins only.
Step #9 The lamb should be crisp all over & pink inside.
Step #10 Rest for 10 mins in a warm place before carving.
Step #11 Pour over any reheated juices & slice to serve.
Step #12 Wipe out the oven at once & boil up the dried-on contents of the roasting tray to save cleaning problems later.
Step #13 --.
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