Roasted Lamb Leg with 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.
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