Butterflied Lamb With Moroccan Mint Mechoui Recipe

• 3 kg Leg of lamb, boned and well trimmed (roughly 4-5cm/1" thick)
• 25 gm Minced fresh mint, plus extra to garnish
• 2 x Lemons, juice of
• 4 x Garlic cloves, finely minced
• 2 Tbsp. Grnd coriander
• 2 tsp Paprika
• 2 tsp Grnd cumin
• 2 tsp Coarse grnd black pepper
• 1 tsp Cayenne pepper
• 4 Tbsp. Extra virgin extra virgin olive oil Salt, to taste Jewelled couscous, (see recipe) and fresh green salad, to serve

Directions