Keto Moroccan Butterflied Lamb
This Moroccan spiced lamb is marinated in aromatic herbs and spices with a hint of citrus and earthy tahini.
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Add the olive oil, tahini, lemon juice, zest, herbs, spices and salt and pepper to a mixing bowl. Stir to combine forming a thick paste.
Step 3
Add the lamb to a shallow dish and rub the paste liberally all over the meat. Transfer to the fridge to marinade for a minimum of two hours.
Step 4
Remove from the fridge and transfer to the oven to roast for 35-40 minutes or until cooked to preference. Once cooked, remove the lamb from the oven and cover with foil. Rest for 20 minutes before carving.
Ingredients
- Butterfly Lamb Leg
26.5 ounce
- Tahini
2 teaspoon
- Ginger, Ground
1 teaspoon
- Cumin, Ground
1 teaspoon
- Lemon Peel Or Zest Raw
1 tsp
- Coriander Leaf, Dried
1 teaspoon
- Ras El Hanout
1 x 1 teaspoon
- Olive Oil
1 tablespoon
- Lemon Juice
1 teaspoon
- Onion Powder
0.5 teaspoon
- Garlic Powder
0.5 teaspoon
- Cinnamon, Ground
0.5 teaspoon
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon