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Recipesauce/condiment
Roasted Leg of Lamb with Chermoula
do not limit the use of the chermoula to just this dish; also use it with chicken or pork this can also be cooked on the barbeque. harissa is a moroccan spice paste and you can probably find it in the asian supermarkets cooking time does not include marinating time
complex11 ingredients8 preparation steps
Ingredients
- boneless leg of lamb
- onion
- garlic
- fresh parsley
- fresh coriander
- ground cumin
- ground turmeric
- harissa
- lemon juice
- olive oil
- salt
Preparation
- 1make the chermoula by mixing the onion , garlic , parsley , coriander , cumin , turmeric , harissa , lemon juice and olive oil , and leave to stand for an hour
- 2cut down into , but not through , the meat , open and flatten as much as possible
- 3spread the chermoula onto the meat , roll it up , secure with skewers or tie with string if there is any chermoula left over , spread it over the meat
- 4wrap the meat , leave to marinate , preferably for a day , in the fridge
- 5next day: remove the meat from the fridge at least one hour before cooking
- 6preheat oven to 375 degrees f
- 7put the meat in a roasting tray , put in the oven and after 20 minutes lower the heat to 350f roast 35 minutes per lb or longer
- 8when the meat comes out of the oven , wrap it in aluminum foil , let it rest for 20 minutes , then carve in slices and serve