Roasted Leg Of Lamb With Chermoula

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Do not limit the use of the chermoula to just this dish; also use it with chicken or pork this can also be cooked on the barbeque. Harissa is a moroccan spice paste and you can probably find it in the asian supermarkets cooking time does not include marinating time

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Steps

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Make the chermoula by mixing the onion , garlic , parsley , coriander , cumin , turmeric , harissa , lemon juice and olive oil , and leave to stand for an hour.

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Cut down into , but not through , the meat , open and flatten as much as possible.

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Spread the chermoula onto the meat , roll it up , secure with skewers or tie with string if there is any chermoula left over , spread it over the meat.

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Wrap the meat , leave to marinate , preferably for a day , in the fridge.

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Next day: remove the meat from the fridge at least one hour before cooking.

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Preheat oven to 375 degrees f.

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Put the meat in a roasting tray , put in the oven and after 20 minutes lower the heat to 350f roast 35 minutes per lb or longer.

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When the meat comes out of the oven , wrap it in aluminum foil , let it rest for 20 minutes , then carve in slices and serve.

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Ingredients

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boneless leg of lamb, onion, garlic, fresh parsley, fresh coriander, ground cumin, ground turmeric, harissa, lemon juice, olive oil, salt