Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Leg of lamb; (5-6 lbs.) |
5 \N | Cloves of garlic chopped fine mixed with |
3 tablespoons | Minced parsley |
2 teaspoons | Ground cumin |
2 teaspoons | Paprika |
2 teaspoons | Ground black pepper |
1½ teaspoon | Ground coriander |
½ teaspoon | Cayenne pepper |
½ cup | Chopped fresh parsley |
6 tablespoons | Olive oil |
¼ cup | Lemon juice |
2 tablespoons | Finely minced garlic |
PASTE
Chop the 5 cloves garlic and 3 Tbs parsley together, make slits in the meat and stuff with this mixture.
Combine the paste ingredients to make a paste.
This is a terrific Moroccan marinade for a leg of lamb. I think I got it from Goldstein's "The Mediterranean Kitchen" but I'm not certain.
Rub the paste over the lamb. Let it stand 4 hours to overnight (I prefer overnight). Roast in a 350 degree oven to desired doneness, basting with the juices. Pour the fat from the pan, add 1 cup boiling water, scrape the pan, cook 2 to 3 minutes, strain into a sauce boat.
When I first made this, the pungency of the mixture scared me a bit; however, the resulting lamb is mild and mellow. And it fills the house with a wonderful aroma!
Posted to FOODWINE Digest by L Lorenzo <lindalo@...> on Apr 8, 1998