Update my dinner status, I'm making this tonight.
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Servings: 1 Servings
Total Time (median): 1 : 17 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Leg of lamb; (5-6 lbs.)
- 5 Cloves of garlic chopped
PASTE
Preparation
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