Moroccan lamb

Ingredients for Moroccan lamb

Instructions for Moroccan lamb

To prepare the Moroccan lamb recipe, please follow these instructions:

Bullet holes in lamb mallet with a pointed knife. Ras-el-hanout, mix lemon juice, oil, garlic and cilantro. Pressure the mixture down into the holes in lamb mallet and benefit the rest out of the flesh. Put a club in a great frost bag, squeeze the air out and tie the knot in. Lamb Club be marinated overnight in the refrigerator. Preheat oven to 200 degrees and take the Lamb out of the refrigerator, the mallet so that it gets to room temperature. Put lamb Club meeting in a large roasting pan. Strain the marinade out of the flesh. Lamb Club FRY about 1 ½ hour. When it is finished, the rest at least 15 min. serve with flatbread or pita bread and the cacik and possibly. a salad of flat-leaf parsley, mint and red onions sprinkled with lemon juice.