| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Food &, Drink |
4 |
servings |
INGREDIENTS
| 3 |
kg |
Leg of lamb; boned and well |
|
|
; trimmed (roughly |
|
|
; 4-5cm/1" thick) |
| 25 |
g |
Chopped fresh mint; plus extra to |
|
|
; garnish |
| 2 |
|
Lemons; juice of |
| 4 |
|
Garlic cloves; finely chopped |
| 2 |
tb |
Ground coriander |
| 2 |
ts |
Paprika |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Coarse ground black pepper |
| 1 |
ts |
Cayenne pepper |
| 4 |
tb |
Extra virgin olive oil |
|
|
Salt; to taste |
|
|
Jewelled couscous; (see recipe) and |
|
|
; fresh green salad, |
|
|
; to serve |
INSTRUCTIONS
1 Put the lamb in a shallow non- metallic dish. Mix all the remaining
ingredients but the salt and rub over the meat. Cover tightly with
clingfilm and chill overnight or leave to stand at room temperature
for 2-3 hours.
2 Preheat the oven to 230c/450f/Gas 8. If the lamb has been chilled
overnight, bring back to room temperature.
3 Place the lamb cut-side up on a rack in a large roasting tin and
season with salt. Roast for 15 minutes, turn over and roast for 10
minutes until rare. Remove the lamb from the oven and leave to rest
in a warm place for
10 minutes.
4 If you don't like your lamb too pink, you can cover it with foil at
this point and it will continue to cook. Carve into slices, scatter
over the mint to garnish and serve at once with the couscous and
salad.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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