Barbecued Lamb With Chermoula Recipe

• 1 med onion grated
• 2 clv garlic crushed
• 4 Tbsp. minced flat leaved parsley
• 4 Tbsp. minced fresh coriander
• 1/2 tsp grnd cumin
• 1/2 tsp grnd saffron
• 1/2 tsp Harissa (qv)
• 1/2 c. extra virgin olive oil
• 2 Tbsp. lemon juice l/2kg leg of lamb

1. To make Chermoula:Mix onion garlic flat leaved parsley coriander cumin saffron harissa extra virgin olive oil and lemon juice together and stand for 1 hour.
2. Starting at the thicker end of the leg of lamb cut down and around bone.
3. Scrape away as much meat as possible.
4. Remove bone.
5. Cut down into but not through the thickest part of the meat and open out flat.
6. Spread chermoula mix into both sides of lamb and marinate for at least 2 hrs.
7. Barbecue for about 3/4 hour turning frequently.
8. Cut in thick slices across the grain and serve.
9. Note.
10. Harissa is a fiery condiment widely used in Morocco.
11. The basic ingredients are red chillies cayenne extra virgin olive oil and garlic.
12. It should be thick with the consistency of light mayonnaise.
13. Harissa is delicious served with poached Large eggs or possibly sausages.
14. Serves 6

onion, garlic, parsley, fresh coriander, cumin, saffron, extra virgin olive oil

Taken from cookeatshare.com/recipes/barbecued-lamb-with-chermoula-78619 (may not work)