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"
 
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Ready In:
2hrs 25mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.
  • Cut down into, but not through, the meat, open and flatten as much as possible.
  • 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.
  • Wrap the meat, leave to marinate, preferably for a day, in the fridge.
  • Next day: remove the meat from the fridge at least one hour before cooking.
  • Preheat oven to 375 degrees F.
  • 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.
  • 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.

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Reviews

  1. 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!
     
  2. 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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