Moroccan Leg of lamb

Ingredients

• 1 onion
• 2 cloves garlic
• ½ cup chopped parsley
• ¼ cup chopped fresh coriander
• 1 tablespoon prepared minced chilli
• 1 teaspoon ground cumin
• 1 teaspoon grated lemon rind
• 2 tablespoons lemon juice
• 1 cup EASIYO Natural Yogurt
• Boned leg of lamb

Method

Peel onion and chop finely. Crush, peel and finely chop garlic.
Mix onion, garlic, parsley, coriander, chilli, cumin, lemon rind, juice and yogurt together.

Open out lamb and spread this mixture over the cut surface of the meat.
Close and spread on outside of lamb.
Refrigerate overnight if possible.

Barbecue or roast at 180 C for 45 to 60 minutes or until lamb is cooked to your preference.
Slice thinly to serve.

Serves

6

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