On Wed, 8 Apr 2009 09:47:03 +0200, "Giusi" > wrote:

>
>"sf" ha scritto nel messaggio
>
>> Because Easter is coming up and I always have lamb on Easter, so I>
>> snagged the Moroccan Rub for roasted lamb recipe too. Thanks again.
>
>Lamb is my favorite meat. I often do a rub from Moroccan recipes, but in
>December I tried chermoula and I have never had such delicious lamb! I used
>this recipe: http://www.thegutsygourmet.net/chermoula-lamb.html
>
>I even had to make the harissa from scratch but it was easy to do. The
>chermoula is sort of curry yellow, but doesn't taste like it or anything
>I've had before. I had to cook 2 legs because they are tiny here (about
>2-2.5 pounds each) so I tripled the chermoula but could have merely doubled
>it.
>
Thanks for the recommendation! I like cilantro, but have never tried
harissa. I used to make a marinade with a chili paste I can't find
anymore. It was very, very thick - like tomato paste.

Here's the recipe if you ever stumble across it.

2 cloves garlic
1T soy
1T chili paste with garlic
1 T rice vinegar
2t (asian) sesame oil

Sometimes, I'd add hoisin. Hoisin seems to go with everything.

--
I love cooking with wine.
Sometimes I even put it in the food.