Roast Leg of Lamb With Moroccan Marinade

Name: Roast Leg of Lamb With Moroccan Marinade
Total time: 1 h 30 min
Yield: 4 to 6 servings
Cuisine: mediterranean, moroccan
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

Recipe from Joyce Goldstein

Adapted by Florence Fabricant

Total Time: 1 hour 30 minutes
Rating: 4(68)
Comments: Read comments

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Ingredients

Yield:4 to 6 servings

1leg of lamb, five to six pounds
5cloves garlic, peeled and cut in slivers
2teaspoons ground cumin
2teaspoons paprika
2teaspoons freshly ground black pepper
1½teaspoons ground coriander
½teaspoon cayenne pepper
6tablespoons extra-virgin olive oil
¼cup fresh lemon juice
2tablespoons finely minced garlic
½cup chopped fresh coriander
1cup boiling water, optional

Ingredient Substitution Guide

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Preparation

Step 1
Trim excess fat from leg of lamb. Make shallow incisions into the leg and insert a garlic sliver in each.
Step 2
Combine the spices with oil, lemon juice, minced garlic and fresh coriander to make a paste. 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.
Step 3
Preheat oven 350 degrees. Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting. After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare. Allow to rest 10 minutes before carving. Juices can be used to make a gravy if desired. 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. Strain into a sauceboat.