Recipe#12157

Title: Roast Lamb 03

From: Strawberry Girl casmith@interlog.com 
 Newsgroups: rec.food.recipes 
 Subject: Moroccan Roasted Lamb 
 Date: 9 Feb 1997 08:30:23 -0700 
 Sender: phill@news.rt66.com 
 Message-ID: <199701261729.MAA26923@smtp.interlog.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.