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In a food processor, add all of the ingredients except for the olive oil and butter.

Process the ingredients as you slowly add in the oil and butter, until the marinade comes together to form a thick, pasty sauce. Add in the olive oil a little at a time. You may not need all of it.

Sauce should be thick, not liquid-like. Taste the sauce for flavor and add additional salt or pepper if needed. Transfer sauce to a small bowl, cover and set aside at room temperature for 2 or 3 hours.

Coat lamb with chermoula, and marinate in refrigerator 12-24 hours. Remove from fridge and bring to room temp.

Preheat the oven to 500 degrees.

Transfer lamb to rack in roasting tin.

Roast for 15 minutes. Reduce temperature to 375 degrees and roast for about one hour longer. (20 minutes per pound). Transfer lamb to a heated platter and rest for 15 minutes before slicing.

Scrape the bottom of the pan, and bring the drippings to a boil, reducing by have. Spoon this broth over the sliced lamb, after plating.

Chef's Note & Story

I happened to find a great deal on a boneless leg of lamb, and that got me jonesing for a taste of Moroccan. This Chermoula recipe was shared with me by Dee Elhabbassi, the Executive Chef at Wilsonville’s Dar Essalam, which also happens to be my favorite restaurant.

It is fabulous.

-Perry

The full menu: Roast Leg Of Lamb With Moroccan Chermoula Sauce, Spiced Roast Potatoes, Carrot Salad with Paprika and Cumin, can be found on my blog, at www.burninloveblog.com