Recipe - Moroccan Marinade For Leg Of Lamb

1 Leg of lamb; (56 lbs.)
5 Cloves of garlic chopped
fine mixed with
3 tablespoon Minced parsley

PASTE
2 teaspoon Ground cumin
2 teaspoon Paprika
2 teaspoon Ground black pepper
1 One half teaspoon Ground coriander
One half teaspoon Cayenne pepper
One half cup Chopped fresh parsley
6 tablespoon Olive oil
One fourth cup Lemon juice
2 tablespoon Finely minced garlic

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 Goldstein's "The Mediterranean Kitchen" but I'm 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 lindalo@IDS.NET on Apr 8, 1998