MOROCCAN MECHOUI

Moroccan leg of lamb!


*1 leg of lamb, about 7 to 8 pounds
*1 1/2 sticks butter, clarified into ghee••
*2 teaspoons finely chopped fresh Rosemary *Coarse Kosher Salt
*Ground cumin (freshly roasted and ground)
*Pre-heat oven to 375 degrees.

••See Clarified butter under Sauces PREPARATION:
*Trim off excess fat, leaving less than a 1/4 inch of fat. Place lamb in a roasting pan fat side up. Cover with foil, and roast for 1 1/2 hours.

*Remove from oven, uncover, and baste generously with mixture of clarified butter and rosemary. Cover with foil and return lamb to oven. Repeat this basting process 3 more times during the next hour

*After 3 1/2 hours, remove foil, increase oven heat to 425 degrees and cook until the skin side is crisp and golden.

*Remove from oven, place the roast on a large platter, and let rest for 10 minutes. Sprinkle with kosher salt and toasted ground cumin.

SERVES 4


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