Combine garlic, morrocan, 2 tablespoons lemon juice and oil in a large shallow ceramic dish
Score lamb skin to a depth of 1 mm (allows marinade to penetrate), season both sides lamb with salt and pepper, place lamb in marinade and turn to coat, cover and refrigerate for up to 3 hours, remove from fridge 30 mins before cooking
Spray a cold BBQ plate or grill with oil, then preheat on high heat, reduce heat to medium high and barbecue lamb, skin side down for 10 mins, turn and cook other side for 5 minutes
Reduce heat to medium-low and cover lamb with BBQ hood, cook to your liking under hood for a further 12 (for rare) - 15 minutes
Remove from BBQ and cover loosely with foil and rest in a warm place for 5 - 10 minutes. Slice lamb thinly across grain
Perfect with a garden salad with a light lemon-y dressing and jacket potatoes with butter.
Notes & Tips
Masterfoods make an excellent Morrocan spice, it is good with all cuts of lamb