Ras El Hanout Grilled Lamb
Lamb and Moroccan spices are a match made in heaven and in this case, a quick match to as this recipe takes just 20min to get on the table!
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Cooking tools:
- Grill
- Food processor
- Roasting pan
- Grater
- Chef's knife
- Cutting board
- Pastry brush
- Tongs
- Spoon
- Serving platter
- Plate
Ingredients
- 1.6 kg Butterflied leg of lamb (trimmed of any excess fat)
- 1 ½ cups Coriander leaves
- 500g cherry tomatoes
- 3 cloves Garlic, crushed
- 2 teaspoons ras el hanout
- 125 ml olive oil
- 1 lemon grated rind
- Sea salt, black pepper
- Olive oil for brushing
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