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: LambCuisine: Uncategorized

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