Butterflied Lamb a la Maroc

Name: Butterflied Lamb a la Maroc
Yield: Serves 6-8
Cuisine: Moroccan
Ingredients: 1 leg of lamb, boned; 2 handfuls of coriander leaves, chopped; 1-2 tablespoons water; 1-2 tablespoons olive oil; 3 cloves garlic, finely chopped or crushed; 1 tablespoon sweet paprika; 1½ teaspoons coriander seeds; 1½ teaspoons cumin seeds; 1 teaspoon black peppercorns

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

This is one of the classic lamb dishes of the Mahgreb, the territory that stretches from Tunisia to Morocco. The flavours of the blend of spices and herbs seep into the meat while it marinates for 3-5 hours.

Ingredients

1 leg of lamb, boned
1 teaspoon black peppercorns
1½ teaspoons

Africa
Morocco
Tunisia
Main course
Gluten-free
Mediterranean

Method

Spread out the boned leg of lamb on a flat platter or wooden board and, if necessary, make incisions in the meat to ensure that it is almost the same thickness all over.

Grind together the peppercorns, cumin and coriander seeds in a pestle and mortar, or use an electric coffee mill but do not make the mixture too fine. Mix with the paprika, garlic, olive oil, water and coriander leaves