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Moroccan butterflied lamb Moroccan butterflied lamb
Method

1. Butterfly the lamb joint after removing the bone. Your butcher will do this for you if you prefer.

2. Drizzle the meat with olive oil and coat with a herby spice rub – buy off the shelf or make your own.

3. Add 2 to 3 wood chunks or a large handful of chips in a smoker box or protected in a foil pouch and add directly to your heat source.

4. Add fresh mint and rosemary to the water bowl if using one.

5. Cook on a low heat of around 100 to 110 degrees C for around 1.5 hours, allowing the smokiness to gently infuse along with the aromatic herbs from the water pan.

6. Once cooked, remove and allow to settle for 10 minutes.

7. To serve, slice thinly and sprinkle with chopped fresh mint and pomegranate with a side of natural yoghurt, chunky humus, rocket salad and flatbreads.

Moroccan butterflied lamb recipe stages

 

INGREDIENTS

  • 3kg leg of lamb on the bone
  • fresh rosemary and mint
  • a spice or herb mixture including garlic, lemon, parsley and mild spices
  • to serve: pomegranate, fresh mint, flatbreads, rocket, yoghurt and chunky humus

Wood Chips

  • oak chunks or chips
Moroccan butterflied lamb

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