Marrakech leg of lamb with chimichurri

Recipe from: 4/29/2004 12:00:00 AM

Ingredients 13
Servings 1
Minutes 20 minutes plus marinating time


Serving Change
  • 5
  • 15
    ground coriander
  • 15
    ground cumin (jeera)
  • 1
    pinch of ground cinnamon
  • 1
    pinch of ground cloves
  • 60
    olive oil
  • 2
    lemons, the juice
  • 2
    cloves of garlic, crushed
  • MEAT
  • 2.50
    leg of lamb, deboned and butterflied
  • salt and freshly ground black pepper to taste
  • chopped fresh coriander


20 minutes plus marinating time
Grind all the spices with a mortar and pestle.
Add the olive oil, lemon juice and garlic and mix to form a paste.
Using a small sharp-pointed knife, make small incisions all over the leg of lamb and rub the paste into the meat.
Place the leg in a large freezer bag and marinate in the fridge for at least four hours and preferably overnight.
Preheat the oven to 160 °C.
Remove the leg from the fridge and leave to reach room temperature.
Place the meat in a roasting pan, season with salt and pepper and roast for about one hour until brown on the outside but still pink inside.
Rest for 15 to 30 minutes before carving into thin slices.
Garnish with fresh coriander and serve at room temperature with chimichurri,

Mix 30 ml white wine vinegar, 50 ml olive oil, 45 ml chopped Italian parsley, 5 ml oregano, 2 crushed garlic cloves, 5 ml paprika and 1 green chilli.


Read more on: roast  |  lamb


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