Barbecued Leg of lamb - Moroccan-style

Ingredients

50g butter, melted
3 tbsp olive oil
2 tsp each ground cumin, coriander and praprika
1 tbsp thyme leaves
3 garlic cloves, crushed
zest and juice 1 lemon
1 tsp harissa
2½ kg leg of lamb, butterflied

For the sauce
1 tsp harissa
handful fresh coriander leaves, roughly chopped
300g Greek yogurt

Method

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.

Chermoula

Ingredients

2 tablespoons roughly chopped coriander
3 garlic cloves, chopped
1 ½ teaspoons ground cumin
½ medium-hot long red chilli, seeded and chopped
½ teaspoon saffron strands
80ml extra virgin olive oil
Juice of 1 lemon
½ teaspoon paprika

Method

To make chermoula, place all ingredients into a food processor and process until smooth. Season with salt and pepper.

Roast red pepper salad with capers and preserved lemons

Ingredients

4 large red peppers, roasted, peeled and de-seeded - see here for instructions.
50 g capers, drained.
½ a preserved lemon. Pulp removed and rind finely chopped.
3 tablespoons parsley, chopped.
1 fat clove of Garlic, peeled and crushed.
Good squeeze of fresh lemon juice.
3 tablespoons extra virgin olive oil.
Freshly ground black pepper.

Method

Roast, peel and de-seed the peppers - see here.
Cut lengthways into 2.5 cm (1") strips.
Rinse the capers for a minute under cold running water.
Put the pepper strips in a bowl, add the chopped lemon, garlic and capers. lemon juice and season with black pepper.
Toss well and leave for 30 minutes for the flavours to mingle.
Sprinkle with parsley and serve.