Moroccan Mechoui-style lamb with roasted cumin salt
- July 2007
- Serves 8
- Hands on time 35 mins, 20-24 mins barbecuing time, plus marinating
Enjoy the taste of North Africa with this succulent Moroccan Mechoui–style lamb recipe. The roasted cumin salt helps cut the fattiness of the meat.
- 21.6g (0.3g saturated)
- 0.2g (trace sugar)
- About 2.5kg leg of lamb, boned and butterflied (ask a butcher to do this)
- 1 tbsp coriander seeds
- 1½ tsp cumin seeds
- ¾ tsp sweet paprika
- 1½ tbsp olive oil
For the roasted cumin salt
- 1 tbsp cumin seeds
- 1½ tsp sea salt flakes
- Trim away any excess fat from the lamb and open out any thicker areas so that it is all 4-5cm thick – this will help it to cook more evenly.
- In a pestle and mortar, grind the spice seeds to a powder and mix to a paste with the paprika, oil and a pinch of salt. Put the lamb in a dish and rub the paste all over the meat. Cover and set aside for at least 1 hour.
- Meanwhile, make the cumin salt. Heat a dry frying pan over a high heat, reduce the heat and add the cumin, shaking for a few seconds until aromatic. Tip into a mortar and grind to a coarse powder. Stir in the salt and plenty of black pepper. Set aside.
- If using a charcoal barbecue, light 30-40 minutes before you want to start cooking. If using a gas barbecue, light 10-15 minutes ahead. Put the lamb onto the barbecue, skin-side down, and cook for 10-12 minutes on each side for medium-rare. (Cook for longer if you like.) Lift onto a board, cover with foil and rest for 5 minutes.
- To serve, carve the lamb into slices. Serve with the cumin salt and drizzle with any meat juices.
Lamb can be fatty, so you might need to move it during cooking to avoid flare-ups caused by the fat dripping onto the flames.
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