Roast Leg of Lamb With Moroccan Marinade Recipe

Name: Roast Leg of Lamb With Moroccan Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leg of lamb, five to six pounds; 5 cloves garlic, peeled and cut in slivers; 2 teaspoons ground cumin; 2 teaspoons paprika; 2 teaspoons freshly ground black pepper; 1 1/2 teaspoons ground coriander; 1/2 teaspoon cayenne pepper; 6 tablespoons extra-virgin olive oil; 1/4 cup fresh lemon juice; 2 tablespoons finely minced garlic; 1/2 cup chopped fresh coriander; 1 cup boiling water, optional

Servings: persons

1 leg of lamb, five to six pounds
5 cloves garlic, peeled and cut in slivers
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely minced garlic
1/2 cup chopped fresh coriander
1 cup boiling water, optional

1
Trim excess fat from leg of lamb.
2
Make shallow incisions into the leg and insert a garlic sliver in each.
3
Combine the spices with oil, lemon juice, minced garlic and fresh coriander to make a paste.
4
Rub the paste over the lamb, place it in a roasting pan, cover and let stand 3 to 4 hours in a cool place or overnight in the refrigerator.
5
Preheat oven 350 degrees.
6
Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting.
7
After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare.
8
Allow to rest 10 minutes before carving.
9
Juices can be used to make a gravy if desired.
10
To do so pour fat from roasting pan, add the boiling water and, scraping the pan, cook over medium-high heat 2 to 3 minutes.
11
Strain into a sauceboat.

841

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 leg of lamb, five to six pounds, 5 cloves garlic, peeled and cut in slivers, 2 teaspoons ground cumin, 2 teaspoons paprika, and more.

Yes, Roast Leg of Lamb With Moroccan Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Leg of Lamb With Moroccan Marinade

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