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4 to 6
Easy
Published 1998
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.
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