Roast Leg of Lamb with a Moroccan “Mechoui” Marinade

Name: Roast Leg of Lamb with a Moroccan “Mechoui” Marinade
Yield: Serves 4 to 6
Cuisine: Morocco
Ingredients: ¼ cup fresh lemon juice; 6 tablespoons fruity olive oil; ½ teaspoon cayenne pepper; 1½ teaspoons ground coriander; 2 teaspoons freshly ground pepper; 5 cloves garlic, slivered; 2 teaspoons ground cumin; 2 teaspoons paprika; 1 leg of lamb, 5 to 6 pounds; 2 tablespoons finely minced garlic; ½ cup chopped fresh cilantro

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

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.

Ingredients

1 leg of lamb, 5 to 6 pounds
5 cloves garlic, slivered

Africa
Morocco
Main course
Spicy
Gluten-free
Mediterranean

Method

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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