Moroccan marinade for leg of lamb

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


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

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