Leg of Lamb with Moroccan Spices
- 4 large garlic cloves
- 1/3 tightly packed cup flat-leaf parsley leaves
- 1/3 tightly packed cup fresh cilantro leaves
- 1/3 tightly packed cup fresh basil leaves
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon Aleppo pepper or other hot ground chile, (hot paprika will do in a pinch)
- 3/4 teaspoon ground allspice
- 3/4 teaspoon ground ginger
- 1/3 cup good-tasting extra-virgin olive oil
- 3 tablespoons honey
- 1/2 cup fresh lemon juice, or as needed
- 1 medium onion, coarsely chopped
- 1/2 teaspoon freshly ground black pepper
- 5- to 6- pound boned leg of lamb, trimmed of most surface fat
- 2 to 3 hearts of romaine, leaves seperated
- 1/3 cup coarse salt
- 1/3 cup ground cumin, freshly ground if possible
- 1/3 cup Aleppo pepper or other hot ground chile
- 1/2 cup honey
- 2 lemons, each cut into 6 wedges
- 1 large bunch of fresh mint
- 1 large bunch of watercress
- 1 large bunch fresh cilantro
- 1/2 cup dry red wine
- This recipe is gluten-free
- Produce
- Aleppo pepper or (17 teaspoon)
- Basil, fresh leaves (1/3 tightly packed cup)
- Cilantro, fresh leaves (1/3 tightly packed cup)
- Cilantro, fresh (1 large bunch)
- Cumin, ground (17 teaspoon)
- Flat-leaf parsley, leaves (1/3 tightly packed cup)
- Ginger, ground (3/4 teaspoon)
- Lemons (2)
- Mint, fresh (1 large bunch)
- Onion, medium (1)
- Watercress (1 large bunch)
- Meat
- Boned leg of lamb (5 pound)
- Hearts of romaine (2)
- Cooking & Baking
- Allspice, ground (3/4 teaspoon)
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic cloves, large (4)
- Honey (11 tablespoons)
- Olive oil, good-tasting extra-virgin (1/3 cup)
- Paprika, sweet (1 teaspoon)
- Salt, coarse (1/3 cup)
- Drinks
- Lemon juice, fresh (1/2 cup)
- Beer, Wine & Liquor
- Red wine, dry (1/2 cup)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published February 28, 2012 (12 months ago).
84 people saved this recipe.
