Chermoula butterflied lamb is a quick, easy & delicious way to feed a small crowd.

Serves 8

 

Chermoula Butterflied Lamb

1.5kg-2kg Butterflied Lamb Leg

Chermoula Spice Blend (we use Herbies Spices brand)

EVOO (Extra Virgin Olive Oil)

Sea salt & fresh cracked pepper

Lemon wedges to serve.

 

Lemon & Garlic Chickpeas

2 x 400g tin chickpeas

EVOO

Juice of 1 lemon

2 cloves garlic, pureed to a smooth paste

Handful flat leaf parsley

Sea salt & fresh cracked pepper

Natural Yoghurt & fresh coriander to serve.

 

METHOD

For best results marinade the lamb for 24 hours, otherwise as long as you can. Take lamb out of the fridge about 1 hour before you’re ready to cook.

Drain and rinse chickpeas then place into serving bowl. Pour over half of the lemon juice, add garlic, a good glug of EVOO and a decent pinch of salt and ground pepper. Taste and add more lemon juice, s&p to your taste. Just before serving, roughly chop and stir through parsley.

Preheat the BBQ to a steady, medium to low heat. Season lamb liberally with S&P, pour some oil onto the BBQ and place fat side down first. Pull the BBQ hood down, or if it doesn’t have a hood, cover with a large heat-proof bowl as this helps the lamb to cook through more evenly.

Unless you feel it’s burning, turn the lamb over after 12/15 minutes and cook for 12/15 minutes. Take off the BBQ and let it rest covered for 15 minutes. Slice and serve with chickpeas, natural yoghurt, coriander and a wedge of lemon.