Moroccan marinade for leg of lamb
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of lamb; (5-6 lbs.) | |
| 5 | 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 |
Directions
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