androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Moroccan-Spiced Leg of Lamb with Herb Butter

Jamie Purviance

Fuel Type:

  • People

    Serves 8 to 10

  • Marinating Time

    2 to 4 h

  • Grilling Time

    35 to 47 mins

  • Prep Time

    30 mins

Ingredients
Instructions

the Ingredients

20151023095355 Row Redmeat 85

Butter

  • Completed step ½ cup (1 stick) unsalted butter, softened
  • Completed step 1 tablespoon finely chopped fresh Italian parsley leaves
  • Completed step 2 teaspoons finely chopped fresh mint leaves
  • Completed step 2 large garlic cloves, minced
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper

Marinade

  • Completed step â…” cup extra-virgin olive oil
  • Completed step ½ cup finely chopped fresh Italian parsley leaves and tender stems
  • Completed step â…“ cup fresh lemon juice
  • Completed step 1½ tablespoon kosher salt
  • Completed step 1½ tablespoon paprika
  • Completed step 2 teaspoons ground cardamom
  • Completed step 4 garlic cloves, finely chopped
  • Completed step 1½ teaspoon ground cumin
  • Completed step 1½ teaspoon ground ginger
  • Completed step 1½ teaspoon ground turmeric
 
  • Completed step 1 boneless leg of lamb, about 5 pounds, butterflied and trimmed of excess fat

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Combine the butter ingredients. Set aside.

    Related Grill Skills

    Chopping Parsley
    Mincing Garlic
  • Whisk the marinade ingredients. Reserve and set aside one-half of the marinade to use for basting the lamb on the grill. Pour the remaining marinade into a large, resealable plastic bag. Place the lamb inside the bag, press out the air, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally. Remove the lamb from the bag and discard the marinade. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling.

    Related Grill Skills

    Chopping Parsley
    Mincing Garlic
    Preparing Boneless Leg of Lamb
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • Grill the lamb, fat side down, over direct heat, with the lid closed, until nicely marked, 10 to 12 minutes. Turn the lamb over and grill for 5 minutes more, basting the lamb with the reserved marinade. Then move the lamb over indirect medium heat and grill, fat side up, with the lid closed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125° to 130°F for medium rare, 20 to 30 minutes more, basting occasionally with the reserved marinade. Remove from the grill and let rest for 5 to 10 minutes.
  • Cut the lamb across the grain into thin slices. In a small saucepan over low heat on the stove, melt the herb butter. Drizzle the butter over the lamb. Serve right away.

let's Gear up

Recommended Tools

let's Gear up

Recommended Tools

Recommended Tools carousel, use the previous and next arrows to navigate, or jump to any slide with the slide bullets.

Grill Brush

$10.99
MSRP
View Details

Barbecue Mitt

$9.99
MSRP
View Details

Apron

$11.99
MSRP
View Details

    More Red Meat recipes

    You May Also Like

    More Red Meat recipes

    You May Also Like