MOROCAN ROAST LAMB LEG

 MOROCAN ROAST LAMB LEG

Ingredients:

1 leg of lamb, approx. 2.5kg 

1-2 tablespoons mint sauce

Juice of 2 lemons 

2 garlic cloves, minced 

6 tablespoons olive oil 

Bunch fresh coriander, chopped 

Instructions:

Make incisions all over the leg of lamb, and then mix the mint sauce with the lemon juice, oil, minced garlic and coriander. 

Using your fingers, push pinches of the mixture into the holes. 

Rub the remaining aromatic paste over the lamb and then put it into a large freezer bag, squeeze out any air and then tie it up and leave it to marinate in the refrigerator overnight.

Pre-heat the oven to 200 degrees Celsius, and take the lamb out of the fridge to come to room temperature.

Put the leg of lamb into a roasting pan, squeezing any marinade out of the bag over the meat. 

Roast the lamb for about 45 minutes and turn over the other side and let it roast for another 45 minute, by which time it will be aromatically browned on both sides and take out from oven.

Let the lamb rest once it comes out of the oven for at least 15 minutes before you serve.

This recipe serves 8 persons.