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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the Chermoula by mixing the onion, garlic, parsley, coriander, cumin, turmeric, Harissa, lemon juice and olive oil, and leave to stand for an hour. | 2. Cut down into, but not through, the meat, open and flatten as much as possible. | 3. Spread the Chermoula onto the meat, roll it up, secure with skewers or tie with string If there is any Chermoula left over, spread it over the meat. | 4. Wrap the meat, leave to marinate, preferably for a day, in the fridge. | 5. Next day: remove the meat from the fridge at least one hour before cooking. | 6. Preheat oven to 375 degrees F. | 7. Put the meat in a roasting tray, put in the oven and after 20 minutes lower the heat to 350F Roast 35 minutes per lb or longer. | 8. When the meat comes out of the oven, wrap it in aluminum foil, let it rest for 20 minutes, then carve in slices and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	1 1/2 - 2	lbs	boneless	0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
coriander	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
harissa	1	teaspoon		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
olive oil	1/2	cup		954.72	0.0	0.0	108.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.