Butterflied leg of lamb in Moroccan mint marinade

Serves: 6+ | Preparation Time: 30 min


  • 1 leg of lamb, 2.7kg in weight, boned and butterflied
  • salt

For the marinade

  • 600 ml water
  • 150 ml olive oil
  • 6 tbsp fresh mint, roughly chopped
  • 8 clove garlic, finely chopped
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tsp dried red chilli flakes
  • 2 tsp ground cumin
  • 2 tsp freshly ground black pepper
  • 3 bay leaves, finely chopped


Place the lamb in a non-aluminium container. Combine all the marinade ingredients and rub over the lamb.   

Cover and refrigerate overnight to marinate or allow to stand for 2 to 3 hours at room temperature.   

Bring the lamb to room temperature, if refrigerated. Remove the lamb from the marinade (reserving the marinade) and sprinkle the lamb with salt.   

Heat a barbecue to cooking point or heat a griddle until very hot.

Cook the lamb on the barbecue or griddle for 12-15 minutes on each side, basting often with reserved marinade. Serve at once.