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Moroccan Marinade for Leg of Lamb
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Moroccan Marinade for Leg of Lamb Ingredients
1 Leg of
lamb
; (5-6 lbs.)
1 1/2 ts Ground
coriander
5 Cloves of
garlic
chopped
1/2 ts
Cayenne
pepper
3 tb Minced
parsley
1/2 c Chopped fresh
parsley
PASTE
6 tb
Olive oil
2 ts Ground
cumin
1/4 c
Lemon
juice
2 ts
Paprika
2 tb Finely minced
garlic
2 ts Ground black
pepper
Instructions for Moroccan Marinade for Leg of Lamb
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 Goldsteins "The Mediterranean Kitchen" but Im 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
on Apr 8, 1998
Main Ingredient:
Lamb
Cuisine:
Uncategorized
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for
flavor
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categorization
Very good - easy and tasty
soelter
on May 9 2006 11:25PM
Total Time: 2:00
Active time: 0:00
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