Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Moroccan Grilled Lamb https://www.metro.ca/userfiles/image/recipes/agneau-barbecue-a-la-marocaine-10040.jpg PT15M PT1H30M PT1H45M
Place leg on a cutting board, inside face up, and butterfly meat.Flavoured butter:In a food processor or bowl, blend butter, garlic, mint, coriander, paprika, cumin, salt and butter together until smooth.Spread half of the flavoured butter over the inside of the leg, roll and tie it up.Spread the remaining butter over the outside. Insert spit and secure with holding forks or place directly on the grill.Heat barbecue to medium-high on one side and medium on the other.Cook lamb 1½ hours on the spit, or 15 – 20 minutes per side on the grill.Sauce:In a saucepan, melt butter over medium-high heat. Add onion and garlic and cook until garlic begins to colour.Add lemon juice and mint jelly.Bring to a boil.Add broth and return to a boil.Lower heat to medium and simmer some 15 minutes to reduce.Transfer lamb, when done, to a carving board, tent with foil and let stand 5 minutes before carving.Serve with sauce.
4
0 0 0 0
4 lb (2 kg) half-leg of lamb
Moroccan Grilled Lamb

Moroccan Grilled Lamb

Rate this recipe
0 Vote
4
servings
0:15
Preparation
1:30
COOKING
1:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 lb
    (2 kg)
    half-leg of lamb
  • flavoured butter

  • 1/3 cup
    (80 ml)
    salted butter, room temperature
  • 2
    garlic cloves, minced
  • 10
    mint leaves
  • 1/2 tsp.
    (2 mL)
    ground coriander
  • 1/2 tsp.
    (2 mL)
    mild paprika
  • 1/2 tsp.
    (2 mL)
    ground cumin

  • salt and freshly ground pepper
  • sauce

  • 2 Tbsp.
    (30 mL)
    salted butter
  • 1/2
    onion, finely chopped
  • 1
    garlic clove, minced
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 10
    mint leaves, minced
  • 2 Tbsp.
    (30 mL)
    mint jelly
  • 1 1/4 cup
    (300 mL)
    chicken broth or water

  • salt
Imprimer ma sélection

Preparation

Place leg on a cutting board, inside face up, and butterfly meat.

Flavoured butter:

In a food processor or bowl, blend butter, garlic, mint, coriander, paprika, cumin, salt and butter together until smooth.

Spread half of the flavoured butter over the inside of the leg, roll and tie it up.

Spread the remaining butter over the outside. Insert spit and secure with holding forks or place directly on the grill.

Heat barbecue to medium-high on one side and medium on the other.

Cook lamb 1½ hours on the spit, or 15 – 20 minutes per side on the grill.

Sauce:

In a saucepan, melt butter over medium-high heat. Add onion and garlic and cook until garlic begins to colour.

Add lemon juice and mint jelly.

Bring to a boil.

Add broth and return to a boil.

Lower heat to medium and simmer some 15 minutes to reduce.

Transfer lamb, when done, to a carving board, tent with foil and let stand 5 minutes before carving.

Serve with sauce.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.