Moroccan BBQ’d Leg of Lamb

Directions

• Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the salt and plenty of freshly ground black pepper, and mix well.
• If you’re unsure how to butterfly a leg of lamb then I would either research it online (if you’re confident) or get your butcher to do it. It’s not hard to do, but depends on your knife skills. I managed it in about 20 minutes first time, so if you’re comfortable and have a sharp knife, go for it.
• Put the butterflied lamb in a large shallow dish or tray and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
• Set your BBQ with a hot and cold side (again, Google / research if you’re not sure how to do this) and then when your BBQ is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned on the hot side. Turn over and cook for another 5 mins to brown the other side.
• Move the coals to the cooler sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
• Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
• The Dip
• Fold the harissa, a little salt and the coriander into the yogurt.
  
• To Serve
• Cut the lamb into thick slices and serve with the sauce and couscous, or put into a greek style flat bread with salad.