Moroccan Lamb

Name: Moroccan Lamb
Total time: 1 h 30 min
Yield: Serves 8
Cuisine: moroccan
Ingredients: 4 tablespoons paprika; 2 tablespoons ground cumin; 2 tablespoons ground coriander; 2 teaspoons salt; 1 teaspoon ground black pepper; 1/8 teaspoon ground cardamom; 1 6- to 7-pound leg of lamb, butterflied by your butcher

By Jonathan Reynolds

Total Time: 1 hour 30 minutes
Rating: 3(28)
Comments: Read comments

Featured in: Kitchen Voyeur; Girl Meets Grill

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Ingredients

Yield:Serves 8

4tablespoons paprika
2tablespoons ground cumin
2tablespoons ground coriander
2teaspoons salt
1teaspoon ground black pepper
⅛teaspoon ground cardamom
16- to 7-pound leg of lamb, butterflied by your butcher

Ingredient Substitution Guide

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Preparation

Step 1
Mix together the paprika, cumin, coriander, salt, pepper and cardamom. Rub lamb all over with these spices (or ½ cup zaatar) and refrigerate for 1 hour.
Step 2
On a very hot grill or under the broiler, grill or broil lamb, turning once, until cooked to the desired doneness, 10 to 20 minutes for medium rare depending on thickness of the lamb. Let rest on a cutting board for 10 minutes before slicing and serving.