This is a lamb roast to feed a crowd. I have seasoned it with ras el hanout to give it that middle eastern flavour that’s going to lift up this lamb.
Ras el hanout is a traditional Morrocan flavour blend that’s all the best flavours that spice dealers had to offer. Nowadays you can find it in every supermarket.
- Whole leg of lamb
- 35 grams ras el hanout (1 part)
- 1/2 part fleur de sell
- 4 tbsp of peanut oil
For the sauce
- 450 grams of thick yoghurt
- 1 clove of pressed garlic
- A squeeze of lemon
- A pinch of fresh ground black pepper and sea salt
- 1 Turkish chilli pepper. Finely cut.
- 1 tbsp of minced fresh coriander
- 1 tbsp of minced fresh mint
- Cut the bone out of the leg of lamb by working your knife along the bone. Make sure you keep the meat in one piece. Then butterfly the meat, so you get a bigger surface. Watch the video on how to do this. You can always ask your butcher to do this.
- Mix the ras el hanout, the salt and the peanut oil into a slush-like substance. Spread this mix out over the lamb.
- Now roll it up and tie it up with butcher twine, so it looks like one piece of lamb again. Let this marinate in the fridge for at least 2 hours.
- Fire up your grill with a temperature of 150°C (302F). Place the lamb roast on the skewers of the rotisserie and place it over indirect heat until the meat reaches a core temperature of 54°C (129F).
- While you wait till the meat is ready, you can make the sauce. Mix all the ingredients and put the sauce in the fridge. If you can, make the sauce one day ahead. It will only taste better.
- When the lamb is 5 degrees below the desired temperature, you can grill it over direct heat to get a better caramelisation on the outside.
- Let it rest for 15 minutes before slicing it thin. Then serve it with the sauce and some Turkish bread.
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BBQ gear used
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