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Marrakech Rub
Marrakech Rub
(heat 5/10)
A very spicy rub which can be used with any meat.
Serves: 4-6
Spice Mix Ingredients: salt, paprika, thyme, cayenne, cumin, coriander, black peppercorns, oregano, cinnamon.
Ingredients:
1 packet marrakech lamb rub mix
1 leg lamb, butterflied (probably by your butcher! Or you can try boning it yourself and cutting the meat so it is vaguely the same thickness all over. Hey, it's only a BBQ)
3 tbsp olive oil
3 cloves garlic, crushed
juice of a lemon
Recipe:
Mix the oil, spice mix and garlic together in a large dish and smother the lamb with it.
Cover the lamb and marinate for a few hours, or preferably overnight.
Barbeque as usual, basting with the marinade.
Cook's Notes:
You can try the same oil/garlic/lemon/spice mix with lamb chops, skewered bite-sized lamb pieces, or beef or chicken.
Lovely served with new potatoes or couscous with roasted vegetables.
When you don’t want to get the barbecue out, treat as any other roast and cook in the oven for 15-20 minutes per 500g, depending on the thickness of the meat and how pink you like it.