50g butter, melted
3 tbsp olive oil
2 tsp each ground cumin, coriander and praprika
1 tbsp thyme leaves
3 garlic cloves, crushed
zest and juice 1 lemon
1 tsp harissa
2½ kg leg of lamb, butterflied
For the sauce
1 tsp harissa
handful fresh coriander leaves, roughly chopped
300g Greek yogurt
the butter and oil in a bowl, then stir in the spices, thyme, garlic,
lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly
ground black pepper, and mix well.
the butterflied lamb (see step-by-step guide) in a large shallow dish
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.
the barbecue, adding plenty of coals. When it is ready, add the lamb,
fat-side down, and cook on a fairly high heat for 5 mins until well
browned. Turn over and cook for another 5 mins to brown the other side.
the coals to the 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 sauce, fold the harissa, a little salt and the coriander into the
yogurt. Cut the lamb into thick slices and serve with the sauce and
couscous, if you like.