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Print this Recipe    Moroccan Roasted Lamb

2 T ground coriander seeds
4 cloves garlic, peeled and crushed
1 1/2 ts ground cumin
1 1/2 ts paprika
2 ts black pepper
1 ts salt
1/4 c olive oil
1 to 5 lb leg of lamb
1 T ground cumin mixed w/1 T 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 person
sprinkle a bit on their sliced 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.


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