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List of ingredients for Roast leg of lamb (Moroccan-style)


* 1.5 kg (3.5 lb) Leg of lamb
'''Marinade'''
* 40 g 1.5 oz Butter or Ghee
* 2 Cloves of Garlic, peeled and crushed (or to taste)
* 1 teaspoon Cumin seeds
* 1 teaspoon Paprika powder
* ¼ teaspoons Chilli powder (or to taste)
* 1 teaspoon of fine Sea salt
'''to garnish'''
* Fresh Coriander leaves or Parsley

===Method===
* Trim the Meat of excess Fat
* Carefully stab the joint all over with a knife
* Blend the Marinade ingredients to a paste. Soften the butter or ghee by microwaving for 20 seconds to make the mixing easier.
* Spread this all over the surface of the Lamb, pushing it into all of the the cuts.
* Place in a sealable container and leave overnight in a Refrigerator to Marinate
'''the next day'''
# Remove the Leg of lamb from the container and place the a large roasting tray.
# Free any solidified butter by microwaving the container for 30 seconds. Add this to the joint.
# Roast the joint at 220° C for 15 minutes. Don't be concerned by the burning Butter, it will add to the flavour.
# Reduce the Oven temperature to 180° C (350° F - gas 4) and Roast for a further 2 hours. Baste regularly

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Roast_leg_of_lamb_(Moroccan-style)

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