Top-ranked recipe named "Moroccan Marinade for Leg of Lamb"
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
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
Fromeverybody 2 years agoI've used fresh coriander for the paste and barbecued it in a BGE. Best lamb I've ever tasted!
brookedolls 5 years agoA 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
soelter 8 years agoVery good - easy and tasty