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| 1 | Leg of lamb; (5-6 lbs.) |
| 5 | Cloves of garlic chopped fine mixed with |
| 3 Esslöffel | parsley minced |
| 2 Teelöffel | ground cumin |
| 2 Teelöffel | paprika |
| 2 Teelöffel | black pepper ground |
| 1 1/2 Teelöffel | coriander ground |
| 1/2 Teelöffel | cayenne pepper |
| 1/2 Tasse | parsley fresh, chopped |
| 6 Esslöffel | olive oil |
| 1/4 Tasse | lemon juice |
| 2 Esslöffel | garlic finely minced |
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Chop the 5 cloves garlic and 3 Tbs parsley together, make slits in the meat and stuff with this mixture.
Combine the paste ingredients to make a paste.
This is a terrific Moroccan marinade for a leg of lamb. I think I got it from Goldstein's "The Mediterranean Kitchen" but I'm not certain.
Rub the paste over the lamb. Let it stand 4 hours to overnight (I prefer overnight). Roast in a 350 degree oven to desired doneness, basting with the juices. Pour the fat from the pan, add 1 cup boiling water, scrape the pan, cook 2 to 3 minutes, strain into a sauce boat.
When I first made this, the pungency of the mixture scared me a bit; however, the resulting lamb is mild and mellow. And it fills the house with a wonderful aroma!
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