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

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'''[[Marinade|marinade]]'''
'''[[Marinade|marinade]]'''
* 40 g 1.5 oz [[Butter|butter]] or [[Ghee|ghee]]
{{RecipeIngredientsNB
* 2 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste)
| 40 g 1.5 oz [[Butter|butter]] or [[Ghee|ghee]]
* 1 teaspoon [[Cumin seeds|cumin seeds]]
| 2 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste)
* 1 teaspoon [[Paprika powder|paprika powder]]
| 1 teaspoon [[Cumin seeds|cumin seeds]]
* ¼ teaspoons [[Chilli powder|chilli powder]] (or to taste)
| 1 teaspoon [[Paprika powder|paprika powder]]
* 1 teaspoon of fine [[Sea Salt|sea salt]]
| ¼ teaspoons [[Chilli powder|chilli powder]] (or to taste)
| 1 teaspoon of fine [[Sea Salt|sea salt]]
}}
'''to garnish'''
'''to garnish'''
* Fresh [[Coriander leaves|coriander leaves]] or [[Parsley|parsley]]
{{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