Roast Lamb, Moroccan Style
This is a good solution for meat eaters, when serving something like the Vegetarian/Vegan Sweet Potato Pastilla. You need to allow 3.5 hours for cooking time, however.
2 – 3lb leg of lamb
2 tbs soft butter
2 tbs olive oil
2 tsp cumin
2 tsp paprika
2 tsp rosemary
3 cloves garlic, crushed
Cooking time: 3 hours 30 minutes
Combine the butter, oil, cumin, paprika, rosemary and garlic into a paste.
With a sharp knife make slits all over the lamb, and then spread the paste onto the lamb, covering it as best you can.
Roast for 10 minutes at 425F (220C).Reduce temperature to 315F (160C) and roast for 3 hours, basting with pan juices every 30 minutes.
Before serving, remove lamb and allow to rest for 10 – 15 minutes before carving into slices.
Inspired by: Thyme for Cooking