Moroccan-style Barbecued Leg of Lamb

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 50g butter, melted
• 3 tbsp olive oil
• 2 tsp each ground cumin, coriander and praprika
• 1 tbsp thyme leaves
• 3 garlic cloves, crushed
• zest and juice 1 lemon
• 1 tsp harissa
• 2½kg leg of lamb, butterflied
• 1 tsp harissa
• handful fresh coriander leaves, roughly chopped
• 300g Greek yogurt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a small pan, then stir in the olive oil, ground cumin, ground coriander, paprika, thyme leaves, crushed garlic, lemon zest and 1 tsp harissa. Divide the mixture in half.

2. Spread half the spiced butter over both sides of the butterflied lamb. Cover and refrigerate for at least 2 hours or overnight.

3. Heat the grill to medium-high, about 400°F (200°C), and oil the grates. Bring the lamb to room temperature for 20 minutes before grilling.

4. Grill the lamb for about 20 to 25 minutes per side, brushing with the reserved spiced butter. Move to a cooler area if it chars too quickly.

5. Cook until the thickest part reaches at least 145°F (63°C). Transfer to a board and rest for 3 minutes before slicing.

6. Stir the Greek yogurt with the remaining 1 tsp harissa, the lemon juice and the chopped coriander leaves to make a sauce.

7. Slice the lamb thinly and serve warm with the yogurt sauce spooned alongside.