Moroccan Lamb with Braaied Pitas and Tzatziki

Name: Moroccan Lamb with Braaied Pitas and Tzatziki
Cuisine: Moroccan
Ingredients: 125 ml olive oil; 1 deboned leg lamb, butterflied; 125 ml mint leaves, finely chopped; Make the mechoui marinade in advance if you like.; 125 ml coriander leaves, finely chopped; 200 ml lemon juice; 15 ml ground cumin; 15 ml crushed garlic; 15 ml sweet paprika; 5 ml dried chilli flakes; 15 ml ground coriander; 3 mg cinnamon; salt to taste

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

Mechoui paste originates in North Africa where whole roast lamb is braaied on a spit. The meat is marinated in this wonderful spice paste, braaied until it’s tender enough to be pulled apart with your fingers.

Ingredients

1 deboned leg lamb, butterflied

Africa
South Africa
Morocco
Main course
Mediterranean
Gluten-free

Method

Combine all the ingredients in a bowl. Put the leg of lamb in a shallow dish. Pour mechoui over and leave to marinate for 1 hour.

Remove lamb from the marinade and place on an oiled grid.

Braai for 45 minutes to 1 hour. Remove and let it rest for 10 minutes.

Braai pita rounds on the fire under a griddle.

Mix all ingredients together in a bowl.

Serve with