North African Lamb

The fragrant herbs and spices, and long marinade make this an incredibly flavourful recipe. 

Yield: Serves 8

North African Lamb


  • 1 medium onion, cut into chunks
  • 4 cloves garlic, peeled
  • 1/4 cup fresh mint leaves
  • 2 tbsp paprika
  • 2 tsp salt
  • 2 tsp freshly ground pepper
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp hot pepper sauce
  • 1 tsp marjoram, crumbled
  • 1 tsp turmeric
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 4 lb boneless leg of lamb, fat trimmed


  1. To prepare marinade, combine first 13 ingredients (onion through cinnamon) in a food processor; process until pureed. Add oil and lemon juice and process until smooth.
  2. Transfer marinade to a heavy zip-lock plastic bag. Add lamb and squeeze bag to coat lamb with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for 24 hours.
  3. Let lamb stand at room temperature for 30 minutes before cooking. Remove lamb from marinade; discard marinade.
  4. Insert two long metal skewers crosswise through lamb. This procedure makes it easier to turn and prevents the lamb from curling during cooking.
  5. Grill lamb over medium heat on natural gas barbecue, turning occasionally, for 1 - 1 1/4 hours or to desired doneness. Let stand 15 minutes before carving.