Recipe Lamb Food created with Ras el Hanout Recipe Leg of Lamb

1 - 4 3/4 to 5 Lb whole chicken
3 Tb olive oil
3 Tb lemon juice
2 Tb Hungarian sweet paprika
1 Tb Spice 'N Easy™ Ras el Hanout blend
1 Tb chopped mint
1 Tb salt
2 tsp grated lemon peel
1 tsp ground black pepper
1 clove garlic

2 small whole lemons, pierced all over with fork
6 garlic cloves, unpeeled

Preheat to 400°F.

Blend olive oil, lemon juice, paprika, Spice 'N Easy™ Ras el Hanout, mint, salt, lemon
peel, back pepper and garlic clove in blender to moist paste.
Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken
inside and out; pat dry with paper towels.
Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice
paste all over outside of chicken. Place lemons and garlic cloves in main cavity of
chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes;
tent with foil to prevent overbrowning.
Continue to roast chicken, about 45 minutes or until thermometer inserted into
thickest part of thigh registers 170°F, or no pink juices run from the thigh when cut
at its thickest part.
Transfer chicken to platter; let stand 10 minutes (internal temperature will increase
by 5 to 10 degrees).

Chumley & Stella's Co. - 1006 State Route 94 - Blairstown, NJ - 07825

Recipe

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