Roast leg of lamb (Moroccan-style): Difference between revisions

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By far the most popular [[Meat|meat]] of Morocco, this [[Leg of lamb|leg of lamb]] is an [[Oven|oven]]-[[Roasted|roasted]] version of [[Méchoui]].  You won't need to carve this, you should be able to serve by pulling the tender [[Meat|meat]] away from the bone with a fork.  Serve with [[Roast potatoes|roast potatoes]], a selection of vegetables and [[Harissa paste|harissa paste]].
{{recipesummary
{{recipesummary
|TotalCalories = 4867
|TotalCalories = 4867
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  |PrepTime = 12 hours 15 minutes
  |PrepTime = 12 hours 15 minutes
  |CookTime = 2 hours 30 minutes
  |CookTime = 2 hours 30 minutes
  |Image = [[Image:Roast leg of lamb (Moroccan-style) recipe.jpg|alt=Electus]]
  |Image = [[Image:Roast leg of lamb (Moroccan-style) recipe.jpg|thumb|middle|none|alt=Electus]]
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====Best recipe review====
====Best recipe review====
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<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
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By far the most popular [[Meat|meat]] of Morocco, this [[Leg of lamb|leg of lamb]] is an [[Oven|oven]]-[[Roasted|roasted]] version of [[Méchoui]].  You won't need to carve this, you should be able to serve by pulling the tender [[Meat|meat]] away from the bone with a fork.  Serve with [[Roast potatoes|roast potatoes]], a selection of vegetables and [[Harissa paste|harissa paste]].
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{{RecipeIngredients
{{RecipeIngredients
| 1.5 kg (3.5 lb) [[Leg of lamb|leg of lamb]]
| 1.5 kg (3.5 lb) [[Leg of lamb|leg of lamb]]
}}
|'''[[Marinade|marinade]]'''
'''[[Marinade|marinade]]'''
{{RecipeIngredientsNB
| 40 g 1.5 oz [[Butter|butter]] or [[Ghee|ghee]]
| 40 g 1.5 oz [[Butter|butter]] or [[Ghee|ghee]]
| 2 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste)
| 2 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste)
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| &#188; teaspoons [[Chilli powder|chilli powder]] (or to taste)
| &#188; teaspoons [[Chilli powder|chilli powder]] (or to taste)
| 1 teaspoon of fine [[Sea Salt|sea salt]]
| 1 teaspoon of fine [[Sea Salt|sea salt]]
}}
|'''to garnish'''
'''to garnish'''
{{RecipeIngredientsNB
| Fresh [[Coriander leaves|coriander leaves]] or [[Parsley|parsley]]
| Fresh [[Coriander leaves|coriander leaves]] or [[Parsley|parsley]]
}}
}}
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# [[Roast|roast]] the joint at 220° C for 15 minutes.  Don't be concerned by the burning [[Butter|butter]], it will add to the flavour.
# [[Roast|roast]] the joint at 220° C for 15 minutes.  Don't be concerned by the burning [[Butter|butter]], it will add to the flavour.
# Reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Roast|roast]] for a further 2 hours.  [[Baste]] regularly
# Reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Roast|roast]] for a further 2 hours.  [[Baste]] regularly
<gallery widths=300px heights=300px perrow=5>
<gallery widths=250px heights=250px perrow=5>
Image:Roast leg of lamb (Moroccan-style) preserved lemons.jpg|thumb|300px|right|Buttery marinade (with preserved lemon flesh)
Image:Roast leg of lamb (Moroccan-style) preserved lemons.jpg|thumb|300px|right|Buttery marinade (with preserved lemon flesh)
Image:Roast leg of lamb (Moroccan-style) ingredients.jpg|thumb|300px|right|Simple ingredients - (I eventually cut many more slashes than is shown here)
Image:Roast leg of lamb (Moroccan-style) ingredients.jpg|thumb|300px|right|Simple ingredients - (I eventually cut many more slashes than is shown here)
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[[Category:Baked or roasted]]
[[Category:Baked or roasted]]


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