Grilled Butterflied Lamb Leg with Chermoula Sauce

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

butterflied lamb leg

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat, while pork loin is more affordable.

Prepare the butterflied lamb leg for cooking.

Gather spices: coriander, cumin, paprika, and garlic.

Juice 1 and 1/2 lemons and set aside.

Chop parsley, cilantro, and mint, then chiffonade them into ribbons.

Heat a cast iron skillet until very hot.

Add vegetable oil to the hot skillet and start searing the lamb leg.

While the lamb is searing, chop scallions and add them to the bowl with herbs.

Add chopped red onion or carrot to the bowl as well.

Turn the lamb leg to ensure even searing.

Once seared, transfer the cast iron skillet with the lamb leg into the oven to finish cooking.

Prepare the chermoula sauce by adding garlic, coriander, cumin, paprika, and lemon zest to a bowl.

Squeeze the juice of 1 and 1/2 lemons into the bowl with the spices.

Add about 1/4 cup olive oil to the sauce and season with salt and pepper.

Add a teaspoon of piri piri sauce for heat, adjusting to taste.

Mix the chermoula sauce until well combined, adjusting olive oil as needed.

Taste the sauce for balance, ensuring it has good acidity and flavor.

Check the lamb leg for doneness, aiming for medium-rare to medium.

Once cooked, let the lamb leg rest before slicing.

Slice the lamb leg and drizzle with chermoula sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens