In Morocco, of course, this preparation implies a spit-roasted whole baby lamb. We have little occasion and space to do a classic mechoui but can recreate the taste with this simpler cut of meat.
Trim excess fat from the leg of lamb. Make shallow incisions in the leg and insert a garlic sliver in each one. Combine the spices with the oil, lemon juice, minced garlic, and cilantro to make a paste and rub the paste over the leg. Set the leg in a roasting pan, cover, and let stand 3 to 4 hours at cool room temperature or refrigerate overnight.
Slice the leg and serve with couscous with almonds and raisins, and grilled eggplant and peppers basted with Moroccan Charmoula.
© 1998 Joyce Goldstein. All rights reserved.