| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 1 |
|
Leg lamb; (6lbs boned and |
|
|
; butterflied) |
| 1 |
bn |
Fresh mint; chopped |
| 2 |
|
Lemons; juice of |
| 1 |
tb |
Garlic; finely minced |
| 2 |
tb |
Coriander; ground |
| 1 |
ts |
Cayenne pepper |
| 2 |
ts |
Paprika |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Freshly ground pepper |
| 2 |
fl |
Olive oil |
| 4 |
fl |
Orange juice; (optional) |
| 2 |
tb |
Fresh mint; chopped, for |
|
|
; garnish |
INSTRUCTIONS
MARINADE
Place the lamb in a non-aluminium container.
Combine all the ingredients for the marinade and rub over the meat.
Cover and refrigerate overnight or let stand for 2-3 hours at room
temperature.
Bring the lamb to room temperature, if refrigerated.
Heat the oven. Remove the lamb from the marinade and sprinkle with
salt. Cook the meat until rare, remove from the oven and allow a few
minutes before carving.
Sprinkle with a little chopped mint before serving.
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