Moroccan Marinade for Leg of Lamb

Moroccan Marinade for Leg of Lamb

Ready in 1 hour
3 review(s) averaging 4.3. 100% would make again

Top-ranked recipe named "Moroccan Marinade for Leg of Lamb"

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

- Fromeverybody


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2 ts Ground cumin
2 ts Paprika
6 tb olive oil
1 5-pound Leg of lamb; (up to 6)
1/4 c Lemon juice
3 tb Parsley; minced
2 ts Black Pepper; ground
2 tb garlic; Finely minced
1/2 ts Cayenne pepper
5 cloves garlic; chopped
1 1/2 ts Ground coriander
1/2 c Chopped fresh parsley

Original recipe makes 1



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

Verified by stevemur

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

Calories Per Serving: 5511 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I've used fresh coriander for the paste and barbecued it in a BGE. Best lamb I've ever tasted!
Fromeverybody 2 years 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 fact it would work for any type of lamb or pork! B. Knight Bradford, Ontario
brookedolls 5 years ago

Very good - easy and tasty
soelter 8 years ago

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