| 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 <lindalo@IDS.NET> on Apr 8, 1998
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