Leg Of Lamb With Ras El Hanout Rub - cooking recipe

Ingredients

2 tablespoons ras el hanout spice mix
2 cloves garlic, crushed
1 tablespoon honey
1 limes, zest of or 1 lemon, zest of
1/2 limes, juice of or 1/2 lemon, juice of
salt & freshly ground black pepper
2 kg boneless leg of lamb, butterflied

Preparation

Mix all the ingredients (except the lamb) together to make a paste.
Stab a few holes in the lamb, and rub the mix into the lamb-massage it in well.
Set aside for about 1 hour, to allow the lamb to come to room temperature.
Cook over a hot grill (BBQ) for about 30 minutes (or until cooked to your liking), allowing it to rest loosely tented with foil, for a further 20.