Barbecued lamb with chermoula
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Ingredients:
* 1 medimn onion, grated
* 2 cloves garlic, crushed
* 4 tablespoons chopped flat-leaved parsley
* 4 tablespoons chopped fresh coriander
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground saffron
* 1/2 teaspoon Harissa
* 1/2 cup olive oil
* 2 tablespoons lemon juice
* 1 x 1/2 kg leg of lamb
Preparation:
To make Chermoula: mix onion, garlic, flat-leaved parsley, coriander, cumin, saffron, Harissa, olive oil and lemon juice together and stand for 1 hour. Starting at the thicker end of the leg of lamb, cut down and around bone. Scrape away as much meat as possible. Remove bone. Cut down into, but not through, the thickest part of the meat and open out flat, Spread Chermoula mixture into both sides of lamb and marinate for at least 2 hours.
(Prepare onion, garlic, parsley, coriander, cumin, saffron, Harissa, oil and lemon Mix Chermoula ingredients until well combined and stand for 1 hour. Remove bone, cut into the thickest part of the meat and open out flat.Spread Chermoula mixture into both sides of the lamb and marinate)
Barbecue for about 3/4 hour, turning frequently. Cut in thick slices across the grain and serve.Note: Harissa is a fiery condiment widely used in Morocco. The basic ingredients are red chillies, cayenne, olive oil and garlic.it should be thick with the consistency of light mayonnaise. Harissa is delicious served with poached eggs or sausages.
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