Roasted Leg of Lamb with Chermoula

Recipe by PetsRus
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READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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