©2006 Globalavida LLC
Ingredients:
3 1/2 pounds leg of lamb - fat trimmed off
5 tablespoons butter
3 garlic cloves - crushed
1/4 teaspoon ground cumin
1/4 teaspoon paprika
Pinch of cayenne pepper
Salt
Fresh coriander, to garnish
Score the surface of the meat making several shallow diagonal cuts.
Soften the butter and cream into it the garlic, cumin, paprika, cayenne pepper and salt. Spread butter mixture over the surface of the lamb, pressing it into the slits. Set aside for at least 2 hours, overnight is best.
Preheat the oven to 425° F. Place the meat in a large roasting pan and cook for 15 minutes. The butter mixture will burn. Reduce the oven temperature to 350° F and continue cooking (basting often with the juices in the pan) for 1 ½- 2 hours or until the meat is well cooked and very tender.
Place the cooked meat on a serving plate and serve immediately.
Pull the meat away from the bone using a fork. Though this is the custom in Morocco, it may be carved instead if you prefer. Garnish with fresh coriander and serve Moroccan-style with bread and roast potatoes.