MM: Moroccan Grilled Leg of Lamb
---------- Recipe via Meal-Master (tm) v8.05
Title: Moroccan Grilled Leg of Lamb
Categories: Lamb, African, Bbq
Yield: 6 Servings
6 lb Leg of lamb
Chermoula seasoning mixture:
1 md Onion
2 cl Garlic
4 tb Flat-leaf parsley
4 tb Fresh coriander leaves
1/4 ts Powdered saffron or
Turmeric
1 ts Cumin seeds
1 ts Paprika
1/2 ts Chilli powder
6 tb Olive oil
2 tb Lemon juice
The grilled lamb is served with a trio of condiments
which can also be eaten with grilled fish, for non
meat-eating guests.
1 leg of lamb, about 2.25kg, boned or 'butterflied'
and gently pounded to about 2.5cm thick Chermoula
seasoning mixture made by combining the following in a
food processor 1 medium onion, peeled and quartered
1-2 cloves garlic, peeled and roughly chopped 4
tablespoons chopped flat-leaf parsley 4 tablespoons
chopped fresh coriander leaves 1/4 teaspoon powdered
saffron (you could substitute turmeric) 1 teaspoon
freshly ground cumin seeds 1 teaspoon paprika 1/2
teaspoon chilli powder 6 tablespoons olive oil 2
tablespoons lemon juice
Process the chermoula seasoning ingredients until the
mix forms a smoothish paste. It will keep for a couple
of days in the refriger- ator but I prefer, if making
it in advance, to leave out the onion until it is to
be used. Rub the chermoula mixture well into both
sides of the lamb, cover and marinate for two hours at
room temperature or overnight in the refrigerator.
Roast at 200�C for about 40 minutes, turning the meat
halfway through the time. This will give pink meat.
Finish with the skin side of the leg and put under a
grill quickly at the end if it is not nicely browned.
Serve with Couscous and Harissa, Preserved Lemons and
Coriander and Mint Relish. (From Taste of Morocco,
Robert Carrier, London 1987.)
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