Name: Moroccan Marinade for Leg of Lamb
Ingredients: 1 Leg of lamb; (5-6 lbs.); 5 Cloves of garlic chopped fine mixed with; 3 tb Minced parsley; 2 ts Ground cumin; 2 ts Paprika; 2 ts Ground black pepper; 1 1/2 ts Ground coriander; 1/2 ts Cayenne pepper; 1/2 c Chopped fresh parsley; 6 tb Olive oil; 1/4 c Lemon juice; 2 tb Finely minced garlic

Ultimately, no sign, miracle, wonder, or gift will persuade a person to believe if God has not opened his heart to receive the word (cf. Acts 16:14; Lk. 16:27-31)… Many who see signs will at first appear to believe, yet will still be unconverted. “Many believed in His name, observing the signs which He was doing,” said John. “But Jesus, on His part, was not entrusting Himself to them” (John 2:23-24). Why not? John says it was because Jesus knew their hearts (v. 25). Seekers may be entranced by the miraculous and look as though they are true believers, yet still be unchanged in their hearts.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan		1	Servings

INGREDIENTS

1		Leg of lamb; (5-6 lbs.)
5		Cloves of garlic chopped fine mixed with
3	tb	Minced parsley
2	ts	Ground cumin
2	ts	Paprika
2	ts	Ground black pepper
1 1/2	ts	Ground coriander
1/2	ts	Cayenne pepper
1/2	c	Chopped fresh parsley
6	tb	Olive oil
1/4	c	Lemon juice
2	tb	Finely minced garlic

INSTRUCTIONS

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 <[email protected]> on Apr 8, 1998

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