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Butterflied Lamb a la Maroc
- Serves
6-8
- Difficulty
Easy
Published 1991
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 1 teaspoon 1½ teaspoons
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
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