Butterflied Moroccan Lamb

by admin

Our Easter lamb recipe this year has a Moroccan twist to it!

Cooking Notes: Plus overnight marinating and resting

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Cal/Serv:
603

Makes:

8


servings

Prep Time:

0

hours

30

mins

Cook Time:

0

hours

35

mins

Total Time:

1

hour

5

mins

For the lamb

Finely grated zest and juice 1 lemon

2


.5kg (whole bone-in weight) lamb leg, butterflied

For the chermoula dressing

2
tsp.

whole coriander seeds

30
g

each coriander and parsley

Finely grated zest and juice 1 lemon

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  1. For the lamb, in a small bowl mix the tomato purée, yogurt, spices, garlic, lemon zest and juice and some seasoning. Put the lamb in a large roasting tin or ovenproof dish and rub the marinade over both sides. Arrange skin-side up, cover with clingfilm and leave to marinate in the fridge for at least 2hr (or overnight).
  2. Preheat grill to high. Uncover lamb and grill for 5min, until lightly golden. Remove lamb and preheat oven to 200°C (180°C fan) mark 6. Roast lamb for about 30min for pink meat (this may take a little longer if parts of your lamb are very thick). A meat thermometer should reach 60°C when inserted into the thickest part. Cover with foil and leave to rest for 20-30min.
  3. Meanwhile, make the chermoula dressing. Heat a small frying pan over low-medium heat and fry the cumin and coriander seeds for 1-2min, until fragrant. Empty into the small bowl of a food processor and add the remaining dressing ingredients and some seasoning.
  4. Whizz until finely chopped with a loose consistency, adding a little water if needed.
  5. Slice the rested lamb and arrange on a platter. Drizzle over some of the juices from the roasting tin and scatter over the pomegranate seeds and flaked almonds. Serve with the chermoula dressing.

Per serving:

  • Calories: 603
  • Protein: 55g
  • Total fat: 42g
  • Saturates: 16g
  • Carbs: 1g
  • Total sugars: 1g
  • Fibre: 1g

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