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Ras el hanout-grilled lamb
Serves 6 Starters and mains
Ingredients
- 75g coriander leaves
- 2tbsp preserved lemon rind, finely chopped
- 3 cloves garlic, crushed
- 60ml extra virgin olive oil, plus extra for brushing
- 2tsp ras el hanout
- 1.6kg butterflied leg of lamb, trimmed
- 500g cherry tomatoes on the vine
Method
Place the coriander, lemon rind, garlic, oil, ras el hanout and salt and pepper in a small food processor and blitz until combined. Rub 125ml over the lamb to coat.
Preheat a griddle pan over high heat and cook the lamb for 5 minutes on each side. Reduce the heat to medium and cook for a further 5 minutes on each side for medium-rare, or until cooked to your liking.
Brush the tomatoes with the extra oil and then sprinkle them with salt and pepper. Add to the grill for the last 10 minutes of the lamb’s cooking time.
Slice the meat, spoon over the remaining marinade and serve with the tomatoes.
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