Moroccan Barbecued Lamb

Made this for Sophie’s birthday.


1/4 cup of butter, melted

3 T. olive oil

2 t. each of ground cumin, coriander, and paprika

1 T. thyme leaves

3 garlic cloves, crushed (or more…  MORE!)

Zest and juice of one lemon

3t. harissa

1 t. salt

Fresh ground black pepper

1 leg of lamb, butterflied

300 g. Greek yogurt

Handful of fresh coriander, roughly chopped



1.  Mix the butter and oil in a bowl, then add the spices, thyme, garlic, lemon zest and juice.  Add 2 t. harissa, 1 t. salt, and plenty of fresh ground black pepper.  Mix until thoroughly blended.

2.  Place the lamb in a shallow dish and spoon over marinade, making sure to coat all sides.  Rub the marinade into the meat with your fingers to make sure every bit is coated.  Cover with plastic wrap or foil, and place in the refrigerator for 2 hours to three days.

3.  On the barbecue, grill at high temperature for 5 minutes on a side, then place on smoking rack or move coals to the sides of the grill, and allow meat to cook for 45 minutes, turning occasionally.  This will give pink meat.

4.  Remove meat from grill, cover lightly with foil, and allow to stand for 15 minutes before carving.

5.  To prepare the sauce, mix 1 t. harissa into yogurt, add chopped cilantro and a pinch of salt.  You can make this the night before, or add more harissa if you want a stronger flavor.

6.  Carve lamb into thick slices, and serve with sauce and couscous.


I added an additional t. of harissa to the marinade to give the lamb a somewhat stronger flavor.  Also, I recommend letting the lamb sit for up to a couple of days, since there is not that much salt in the marinade.  If you want a faster marinade, add an additional t. of salt.
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