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
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|Serving Size: 1 Serving (2493g)|
|Recipe Makes: 1|
|Calories from Fat: 3667 (67%)|
|Amt Per Serving||% DV|
|Total Fat 407.5g||543 %|
|Saturated Fat 169.8g||849 %|
|Monounsaturated Fat 173.5g|
|Polyunsanturated Fat 34g|
|Cholesterol 1545.6mg||476 %|
|Sodium 1312mg||45 %|
|Potassium 6685.2mg||176 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 27.6g|
|Protein 409.2g||585 %|
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Calories per serving: 5511
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