Robert Carrier

Moroccan Butterflied Leg of Lamb

Preparation info
    • Difficulty

      Medium

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About

Ingredients

  • 1 leg of lamb, about 2.25 kg/5 lb
  • 1 recipe

Method

  1. To butterfly a leg of lamb, turn over leg to expose its bottom, or less fatty side, and cut a slash down from the wide to the thin end of the leg, cutting right down to the bone. Then carefully cut around the bone and remove it. At this point, the meat will open out into a rough ‘butterfly’ shape.
  2. Gently pound meat of the lamb to approximately 2.5cm/l inch thic