- 50g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp each ground cumin, coriander and praprika
- 1 tbsp thyme leaves
- 3 garlic cloves, crushed
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 2½ kg leg of lamb, butterflied
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
For the sauce
Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.
- Step 1How to butterfly a leg of lamb
Put the leg, meatier side down, on a large chopping board. Use your fingers to locate the bones, then cut down vertically along the length of the leg until you reach the bone.
- Step 2Cut around the bone
Start to cut around the bone, scraping the meat away from the bone with your knife. Take care to keep your knife close to the bone to avoid wasting any meat.
- Step 3Continue to work around the bone
Continue to work your knife around the bone and joint until you are able to lift the bone free.
- Step 4Open out the lamb
Open out the lamb and cut down through any thicker parts, opening the meat out further to give you an even thickness all over. The shape of the meat will resemble a butterfly.
- Step 5Cut away any excess fat
Cut away any excess fat and sinew you find around and inside the leg.
- Step 6Flatten the meat
Bash down the meat with the rolling pin to flatten it slightly and ensure that the meat is an even thickness throughout. The lamb is now ready to cook.