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Roast leg of lamb (Moroccan-style): Difference between revisions
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'''[[Marinade|marinade]]''' | '''[[Marinade|marinade]]''' | ||
{{RecipeIngredientsNB | |||
| 40 g 1.5 oz [[Butter|butter]] or [[Ghee|ghee]] | |||
| 2 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste) | |||
| 1 teaspoon [[Cumin seeds|cumin seeds]] | |||
| 1 teaspoon [[Paprika powder|paprika powder]] | |||
| ¼ teaspoons [[Chilli powder|chilli powder]] (or to taste) | |||
| 1 teaspoon of fine [[Sea Salt|sea salt]] | |||
}} | |||
'''to garnish''' | '''to garnish''' | ||
{{RecipeIngredientsNB | |||
| Fresh [[Coriander leaves|coriander leaves]] or [[Parsley|parsley]] | |||
}} | |||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
*Prepare the [[Meat|meat]] the day before so it can [[Marinate|marinate]] overnight | *Prepare the [[Meat|meat]] the day before so it can [[Marinate|marinate]] overnight | ||