Butterflied Leg of Lamb with Moroccan Mint Mechoui

A spicy marinade gives a real depth of flavour to Antony Worrall Thompson's truly tasty lamb dish, great for barbecues
By Antony Worrall Thompson
Butterflied Leg of Lamb with Moroccan Mint Mechoui
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 2-3 hrs or overnight marinating
  • Effort: easy



  • 1 leg of lamb, 2.7kg in weight, boned and butterflied
  • salt

For the marinade:

  • 600 ml water
  • 150 ml olive oil
  • 6 tbsp fresh mint, roughly chopped
  • 8 clove garlic, finely chopped
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp dried red chilli flakes
  • 2 tsp ground cumin
  • 2 tsp freshly ground black pepper
  • 3 bay leaves, finely chopped


1. Place the lamb in a non-aluminium container. Combine all the marinade ingredients and rub over the lamb.

2. Cover and refrigerate overnight to marinate or allow to stand for 2 to 3 hours at room temperature.

3. Bring the lamb to room temperature, if refrigerated. Remove the lamb from the marinade (reserving the marinade) and sprinkle the lamb with salt.

4. Heat a barbecue to cooking point or heat a griddle until very hot.

5. Cook the lamb on the barbecue or griddle for 12-15 minutes on each side, basting often with reserved marinade. Serve at once.

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