Grilled Leg of Lamb Moroccan Style with Salt Spiced Rub
Can serve 8-10 people
1 Leg of Lamb, about 3 pounds (Boned out and butterflied)
3 tablespoons of Salt Spiced Rub
¾ C. Moroccan Olive Oil
Spread half the rub and olive oil on the top of the lamb meat patting gently. Then turn the meat and spread the leftover of rub and olive oil on that side as well. Let marinate for at least 1 ½ hour.
Start your barbecue with all the coals in the center. When all the coals are really hot move them to the side, close the lid and get the grill really hot.
Place the lamb in the middle on the skin side first and once marked turn over and repeat the searing and close lid of the barbecue to finish cooking. Once pink or about 120°F, pull aside on a platter and let the lamb rest for about 30 minutes before slicing. Re-warm the slice meat for a minute or two if necessary then serve.
Great side dish: Couscous, roasted garlic toasts and harissa sauce
©2012 Thierry Rautureau, The Chef In The Hat™