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    Wednesday, June 03, 2015

    Roasted Lamb Leg with pickled Lemon recipe


    1 leg of lamb (about 3 kg)
    3 cups mixed chopped herbs (parsley, coriander, mint)
    2 cups olive oil
    4 garlic cloves
    2 pickled lemon, sliced
    1 teaspoon safflower thread
    1 cup water
    Variety vegetables, large cuts
    2 bay leaves
    1 teaspoon black pepper corn
    Salt and pepper
    Maghrabia (maftool) or couscous, or boiled basmati rice
    Black and green olives, pickled lemon


    -Remove only the large bone from the meat with a sharp knife, leaving the shank bone, season with salt and pepper.
    -Preheat oven to 180 degrees.
    -Combine herbs with olive oil, garlic, lemon and safflower thread in a food-processor, season with salt and pepper, chop until thick paste.
    -Stuff the cavity of the lamb with the mixture, leaving one cup aside.
    -Secure the stuffing with tooth picks.
    -Put water in a baking pan, add vegetables and season with salt and pepper.
    -Top with leg of lamband spread the remaining herb mixture over the meat.
    -Cover lightly with foil and bake for about two and half hours (remove the foil after half the time).
    -Let meat cool before slicing, serve with couscous or maghrabia or basmati rice.
    -Garnish with olives and sliced pickled lemon.

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    Item Reviewed: Roasted Lamb Leg with pickled Lemon recipe Rating: 5 Reviewed By: Mrs. Chef
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