Antony Worrall Thompson

Barbecued Mechoui Lamb

Serves: 4-6

1 leg lamb approximately 6 pounds (3 kg), boned and butterflied

For the marinade:
1 bunch fresh mint, chopped
Juice of 2 lemons
1 tablespoon garlic, finely minced
2 tablespoon ground coriander
1 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons freshly ground pepper
¼ cup olive oil
½ cup orange juice (optional)

To garnish:
2 tablespoons fresh mint, chopped

Place the lamb in a non-aluminium container.

Combine all the ingredients for the marinade and rub over the meat. Cover and refrigerate overnight or let stand for 2-3 hours at room temperature.

Bring the lamb to room temperature, if refrigerated.

Heat the oven to 375ºF (190ºC). Remove the lamb from the marinade and sprinkle with salt. Place on roasting pan and wrap loosely in foil, sealing well. Cook for about 2 - 2 ½ hours depending depending on your preference of doneness. Open the foil and cook it for a further 30 minutes to brown. With this cooking time, the lamb should be nicely pink.

Allow to rest for 20 minutes before carving.

To garnish:
Sprinkle with a little chopped mint before serving.