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Butterflied Leg Of Lamb With Moroccan Herb

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Ingredients

Adjust Servings:

	1 leg of lamb, boned and butterflied about 2kgs
	600 ml water
	150 ml olive oil
	1 tablespoon fresh oregano, roughly chopped
	3 garlic cloves, finely chopped
	1 tablespoon paprika
	1 teaspoon dried chili pepper flakes
	1 teaspoon ground black pepper
	2 teaspoons ground cumin
	3 bay leaves, finely chopped

Nutritional information

201

Calories

197 g

Calories From Fat

21.9 g

Total Fat

3 g

Saturated Fat

0 mg

Cholesterol

4.5 mg

Sodium

1.9 g

Carbs

0.7 g

Dietary Fiber

0.2 g

Sugars

0.5 g

Protein

125g

Serving Size

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Butterflied Leg Of Lamb With Moroccan Herb

Name: Butterflied Leg Of Lamb With Moroccan Herb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: : 1; : 600; : 150; : 1; : 3; : 1; : 1; : 1; : 2; : 3

Features:

Cuisine:

American

posting to keep, delicious

50 min
Serves 6
Easy

Ingredients

Directions

Butterflied Leg of Lamb With Moroccan Herb Mechoul, posting to keep, delicious, posting to keep, delicious

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Steps

1 Done	Place Lamb in a Non-Aluminum Container.
2 Done	Combine All the Dry Ingredients For the Marinade and Rub Over the Meat.
3 Done	Add the Oil and the Water, Cover, and Refrigerate Overnight or Stand 2 Hours at Room Temperature.
4 Done	Bring the Lamb to Room Temperature If Refrigerated.
5 Done	Remove the Lamb from the Marinade and Sprinkle With Salt.
6 Done	Grill on a Hot Barbecue For 12- 15 Minutes on Each Side, (keep Basting the Lamb With Any Extra Marinade During the Cooking).