| 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 <lindalo@IDS.NET> on Apr 8,
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