| 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 | T | Minced parsley |
| 2 | t | Ground cumin |
| 2 | t | Paprika |
| 2 | t | Ground black pepper |
| 1 1/2 | t | Ground coriander |
| 1/2 | t | Cayenne pepper |
| 1/2 | c | Chopped fresh parsley |
| 6 | T | Olive oil |
| 1/4 | c | Lemon juice |
| 2 | T | Finely minced garlic |
INSTRUCTIONS
1998 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,
A Message from our Provider:
“When I grow up, I want to be like Jesus.”