Lamb Moroccan Marinade Stylee

Lamb Moroccan Marinade Stylee

By Grigor Published: October 11, 2012

• Makes: 6 Servings
• Prep: 20 mins
• Cook: 60 mins
• Ready In: 25 hrs 20 mins

If you want to try a different spin on roast lamb then this is for you. Even the biggest lamb sceptics love this tasty combo of lamb and mintyness. Best served with seasonal roast veg and a little cous cous.

Ingredients

• 1 leg Lamb Ask your butcher to butterfly this for you
• 4 cloves Garlic Peeled and finely diced
• 2 tsp Coriander Seeds
• 1 large bunch Fresh Coriander / Cilantro Leaves picked & chopped
• 1 large bunch Fresh Mint chopped
• 1 tin Chick Peas drain before using
• 1 pinch Salt
• 1 pinch Pepper
• 1 standard Lemon juiced
• 1 500 ml tub Natural Yoghurt
• 2 medium Red Onions Quartered
• 1 bunch Chantenay Carrots scrubbed
• 1 large Butternut Squash cut into wedges
• 1 large bulb Garlic Cloves separated but unpeeled
• 3 tsp Ground Cumin
• 1 Drizzle Extra Virgin Olive Oil

Instructions

1. Score the lamb all over. Blend the 4 cloves of garlic, coriander leaves, coriander seeds, half the chickpea and mint in a food processor until you have a thick paste. Season the marinade and add all the yoghurt and the lemon juice. Put the lamb and half the marinade in a clean plastic bag, make sure all the lamb is coated then tie the bag tightly and put in your fridge for up to 24 hours.
   
2. Preheat you oven at 200oC/gas mark 6/400oF. In a roasting tray put your veg, garlic cloves and the remaining chickpeas. Sprinkle with salt & pepper and cumin. Then drizzle on the olive oil and shake everything to make sure it is all coated. Place this roasting tray under a rack in the middle of your oven
   
3. Remove the marinaded meat from the plastic bag in the fridge and place directly on the rack above your roasting tray. Cook for an hour or longer depending on if you want it well done. Serve with the veg some coous cous and some yoghurt on the side.
   

• Cuisine: British
• Course: Main
• Skill Level: Easy