Moroccan Spiced Leg of Lamb
5 cloves garlic, peeled
Handful each fresh coriander and mint
1 Tbsp. coriander seeds (15 ml)
2 tsp. whole cumin seeds (10 ml)
1 tsp. chile flakes (5 ml)
2 tsp. sweet paprika (10 ml)
½ tsp. ground cinnamon (2.5 ml)
2 Tbsp. olive oil (30 ml)
1 leg of lamb, bone in ( about 4 to 5 lbs. )
Sea salt and freshly cracked black pepper
Preheat oven to 375 degrees F.
Combine the garlic, fresh coriander and mint, coriander seeds , cumin seeds, chile flakes, sweet paprika , cinnamon and olive oil in a food processor. Pulse until smooth.
Cut small incisions into the meat. Rub herb mixture all over the lamb, making sure to fill the incisions with some of the herb mixture. Season the lamb with salt and pepper. Transfer lamb to a roasting pan. Roast for 1½ hours or until internal temperature reaches 155 to 160 degrees F. for medium done. Cover loosely in foil and let rest for 15 minutes before slicing.
Serves 6-8
