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BBQ Moroccan Butterflied Lamb Leg

BBQ Moroccan Butterflied Lamb Leg

Serves pea Serves 6-8 people Clock icon 45 minutes (plus marinading)
Everybody loves that unique smokey flavour you only get cooking over the coals, however BBQing can be an absolute nightmare with big joints of meat. Butterflying means to remove the bone and spread out the meat from a joint, helping to avoid over or under cooking. This lamb leg gets a dry aromatic spice rub before it's wet, fresh marinade, meaning more tender meat and depth of flavour that permeates the meat.

7 Farmdrop products in this recipe

£ 39 .60
7 items.

Here's how you do it

  1. Begin by laying the meat skin side up in a baking tray. Using a rolling pin, bash the thickest parts so that the meat is the same thickness all over the joint. Rub the joint all over with the Ras el hanout spices and leave to one side while you make the wet marinade.
  2. In a food processor, blitz the ginger, garlic, rapeseed oil, the stalks from the coriander, the juice from the lemon and 1 tsp salt.
  3. Pour the marinade over the lamb and use your hands to massage into both sides of the meat, taking the time to make sure every bit is coated. The meat can and should be left for between 1 - 12 hours.
  4. When you're ready to cook, preheat the oven to 170°C and bring the meat up to room temperature.
  5. If using a BBQ, cook the meat in the oven for 20 minutes while you prepare the BBQ (see chef's tips below). If just using the oven, cook the meat for 30-35 minutes or until cooked and a little pink in the middle).
  6. Once the coals are white, place the lamb skin side down on the grill and cook for 5 minutes, basting with the juices from the roasting tray. Flip over and cook for a further 5 minutes until the skin is crisp and golden.
  7. Remove from the BBQ and leave the meat to rest for at least 15 minutes before serving with the remaining coriander leaves scattered on top and a drizzle of cooling yoghurt (optional).

Chef's Tip: Heat the BBQ with a generous layer of well distributed coals and be sure to wait until the coals have turned white before cooking. For more BBQ do's and don't's, check out our guide to the 10 common barbecue mistakes that are ruining your grill game.


  • 1.4kg lamb leg, butterflied
  • 15g Ras el hanout
  • 60g fresh ginger
  • 4 fat garlic cloves
  • 1 red chilli
  • 15g fresh coriander
  • 1 lemon


  • 180g yoghurt (optional)
  • 4 tbsp plain oil