Moroccan-Spiced Leg of Lamb with Herb Butter | Red Meat Recipes | Weber JP
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Cooking tools:
- Grill
- Instant-read thermometer
- Pastry brush
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Refrigerator
- Zip-top bag
Ingredients
- 115 grams (1 stick) unsalted butter, softened
- finely chopped fresh Italian parsley leaves
- finely chopped fresh mint leaves
- large garlic cloves, minced
- kosher salt
- freshly ground black pepper
- 160 milliliters extra-virgin olive oil
- 12 grams finely chopped fresh Italian parsley leaves and tender stems
- 80 milliliters fresh lemon juice
- paprika
- ground cardamom
- garlic cloves, finely chopped
- ground cumin
- ground ginger
- ground turmeric
- boneless leg of lamb, about 2.3 kilograms, butterflied and trimmed of excess fat
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