Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts Black peppercorns 1 ts Orange zest, minced
1 tb Coriander seeds 3 tb Olive oil
1 ts Salt 1 3 1/2-lb leg of lamb, shank
4 Cloves garlic, minced -half, trimmed of excess fat

In a mortar and pestle or a spice grinder, grind together the
peppercorns and coriander seeds. Place mixture in a small bowl and
add remaining ingredients, except lamb, mixing until a paste is
formed.

Rub paste all over lamb, place in a noncorrosive baking dish and cover
loosely with waxed paper and aluminum foil. Marinate for at least 8
hours at room temperature, or 24 hours in refrigerator.

Bake lamb, with marinade, in the middle of a preheated 375'F oven
until the interior temperature is at least 125'F (rare), or 140'F
(medium), and skin is golden all over, about 1 hour and 5 minutes to
1 1/2 hours.

Remove pan from oven and let meat rest for 20 minutes before serving.

House Beautiful/April/94 Scanned fixed by DP GG

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