Leg Of Lamb With Moroccan Spices

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
1557
FAT
363%
CHOL
163%
SOD
439%

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Ingredients for 6 servings

4 large garlic cloves

1/3 tightly packed cup flat-leaf parsley leaves

1/3 tightly packed cup fresh cilantro leaves

1/3 tightly packed cup fresh basil leaves

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 teaspoon Aleppo pepper or other hot ground chile (hot paprika will do in a pinch)

3/4 teaspoon ground allspice

3/4 teaspoon ground ginger

1/3 cup good-tasting extra-virgin olive oil

3 tablespoons honey

1/2 cup fresh lemon juice, or as needed

1 medium onion, coarsely chopped

1/2 teaspoon freshly ground black pepper

5- to 6- pound boned leg of lamb, trimmed of most surface fat

2 to 3 hearts of romaine, leaves seperated

1/3 cup coarse salt

1/3 cup ground cumin, freshly ground if possible

1/3 cup Aleppo pepper or other hot ground chile

1/2 cup honey

2 lemons, each cut into 6 wedges

1 large bunch of fresh mint

1 large bunch of watercress

1 large bunch fresh cilantro

1/2 cup dry red wine

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