Moroccan Marinade for Leg of Lamb - BigOven 113471
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"

Share it:

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

Ingredients

Are you making this? 
2 ts Ground cumin
2 ts Paprika
6 tb olive oil
PASTE
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

Servings  

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

Verified by stevemur

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 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Moroccan Marinade for Leg of Lamb

I'd rate it:


sign in to add your comment

Learn more

Lamb Frenched Lamb

Recipe ideas by email


Reviews

Add yours!

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 use...in 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
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free