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Moroccan Marinade for Leg of Lamb

Recipes »  Marinades and Sauces  »  Marinade

Try this Moroccan Marinade for Leg of Lamb recipe, or contribute your own.

"I've used fresh coriander for the paste and barbecued it in a BGE. Best lamb I've ever tasted!" - Fromeverybody

Yield: 1 Ready in 1 hours, 17 minutes

Cuisine: AmericanMain Ingredient: Lamb

(4.3, 3) 100% would make again (reviews)

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Moroccan Marinade for Leg of Lamb
The finished Leg of Lamb nicely roasted with the Moroccan Marinade paste baked right into the meat. photo by brookedolls Give a medal for this photo
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Verified by stevemur

Servings          
Original recipe makes 1
2 tsGround cumin
2 tsPaprika
6 tbolive oil
PASTE
1 5-poundLeg of lamb; (up to 6)
1/4 cLemon juice
3 tbParsley; minced
2 tsBlack Pepper; ground
2 tbgarlic; Finely minced
1/2 tsCayenne pepper
5 clovesgarlic; chopped
1 1/2 tsGround coriander
1/2 cChopped fresh parsley

Moroccan Marinade for Leg of Lamb 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

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  • The finished Leg of Lamb nicely roasted with the Moroccan Marinade paste baked right into the meat. photo by brookedolls brookedolls

    • Calories Per Serving: 5511
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    Moroccan Marinade for Leg of Lamb Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    I've used fresh coriander for the paste and barbecued it in a BGE. Best lamb I've ever tasted!
    8 months, 1 weeks, 3 days, 19 hours, 51 minutes ago
    A quick recipe to throw together for the 4lb. leg of lamb I bought. The blending of the Moroccan Spices was what gave the lamb it's 'punch' (flavour); when left for more than 1/2 day to blend, they had a chance to incorporate with one another. I cut small incisions in the upper fatty part of the leg thereby inserting slivers of 'garlic' into the meat; then coated the entire leg well with the Moroccan Marinade. That done, I wrapped the leg well in Saran Wrap so as to not allow any air at the marinade paste...this way the coating remained soft and not dried out. I am printing this paste recipe for future use...in fact it would work for any type of lamb or pork!
    B. Knight
    Bradford, Ontario
    4 years, 1 weeks, 1 days, 8 hours, 44 minutes ago
    Very good - easy and tasty
    7 years, 1 weeks, 3 days, 17 hours, 27 minutes ago

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