Leg of Lamb with Moroccan Spices

Yunhee Kim

You can barely believe how good your kitchen will smell when this thing is in the oven. The blend of cinnamon, cumin, coriander, paprika and ginger gives the lamb a deep and (dare I say) mysterious flavor, and a dark, almost mahogany exterior. Just keep an eye on the spices so they don’t burn.

Makes: 6 to 8 servings
Time: About 1 1/2 hours, largely unatte…

This post is for paying subscribers