Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!feed1.news.erols.com!news-xfer.netaxs.com!en.com!in-news.erinet.com!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: Strawberry Girl Newsgroups: rec.food.recipes Subject: Moroccan Roasted Lamb Followup-To: rec.food.cooking Date: 9 Feb 1997 08:30:23 -0700 Organization: Interlog Lines: 47 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <199701261729.MAA26923@smtp.interlog.com> Reply-To: Strawberry Girl NNTP-Posting-Host: mack.rt66.com from: Jeff Smith's "The Frugal Gourmet On Our Immigrant Ancestors" Moroccan Roasted Lamb 2 tbsp ground coriander seeds 4 cloves garlic, peeled and crushed 1-1/2 tsp ground cumin 1-1/2 tsp paprika 2 tsp freshly ground black pepper 1 tsp salt 1/4 cup olive oil or ghee 1 5-pound leg of lamb garnish: 1 tbsp ground cumin mixed with 1 tbsp salt Mix all the ingredients except the garnish and rub on the leg of lamb. Let sit 10 minutes. Roast the lamb according to the instructions listed below. Allow it to sit a few minutes before slicing. Place the cumin and salt garnish in a small dish and let each gues sprinkle a bit on his or her sliced lamb. TO ROAST LAMB: For Rare Lamb Have the lamb at room temperature. Heat the oven to 400F. Insert a meat thermometer in the thickest part of the leg, being careful not to touch the bone. Place in a pan with a roasting rack and roast at 400F for 40 minutes, so the meat can brown. Turn down the oven to 325F and roast for an additional 40 to 50 minutes, or until the thermometer registers 140F. For Medium Lamb Follow the above instructions but cook a bit longer so that the thermometer registers 145F - 150F. Christine casmith@interlog.com ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.