ROAST LEG OF LAMB WITH MOROCCAN MARINADE

Roast Leg of Lamb With Moroccan Marinade image

Provided by Florence Fabricant

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

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

Steps:

Trim excess fat from leg of lamb. Make shallow incisions into the leg and insert a garlic sliver in each.
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.
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.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 34 grams, Carbohydrate 4 grams, Fat 61 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 22 grams, Sodium 189 milligrams, Sugar 0 grams