Ingredients
-
1 1/2 - 2
-
1
-
3
-
4
-
4
-
1/2
-
1/2
-
1
-
2
-
1/2
-
-
-
-
-
Directions
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, Fantastic chermoula! Used to marinate lamb kabobs which we grilled a medium hot grill OMG delicious! Can’t wait to try on some good venison this fall! Thanks for the keeper Pets’R’us!, i am revising my review- this tasted even better the second day and was enjoyed by all it looked very nice sliced with the filling and wasn’t at all spicy despite the harissa
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Steps
|
1
Done
|
Make the Chermoula by Mixing the Onion, Garlic, Parsley, Coriander, Cumin, Turmeric, Harissa, Lemon Juice and Olive Oil, and Leave to Stand For an Hour. |
|
2
Done
|
Cut Down Into, but not Through, the Meat, Open and Flatten as Much as Possible. |
|
3
Done
|
Spread 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. |
|
4
Done
|
Wrap the Meat, Leave to Marinate, Preferably For a Day, in the Fridge. |
|
5
Done
|
Next Day: Remove the Meat from the Fridge at Least One Hour Before Cooking. |
|
6
Done
|
Preheat Oven to 375 Degrees F. |
|
7
Done
|
Put 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. |
|
8
Done
|
When the Meat Comes Out of the Oven, Wrap It in Aluminum Foil, Let It Rest For 20 Minutes, Then Carve in Slices and Serve. |
