Ingredients:

2 Tbsp Urban Accents Casablanca Ras El Hanout
2 garlic cloves, crushed
1 Tbsp honey
Juice and zest of 1 lime
1 lb boneless leg of lamb

Directions:

In small bowl, mix together Casablanca Ras El Hanout, garlic, honey, lime juice and zest to form a paste. Butterfly leg of lamb and stab the surface. Place lamb in non-metallic pan; rub paste mixture over all sides. Cover and let lamb marinade for about an hour. Prepare grill for high heat. Cook for about 15 minutes, or until instant-read thermometer reaches 135 degrees for medium-rare. Remove lamb, tent with foil and let it rest for approx 10 minutes before slicing; internal thermometer should reach 145 degrees.