LEG OF LAMB WITH MOROCCAN SPICES
There's nothing like the combination of cinnamon, cumin and coriander to give your kitchen an inviting aroma - and the finished lamb will have a beautifully dark and redolent exterior. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix the spices with the salt and pepper; rub the meat all over with the spice mixture.
- Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check. If the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
- After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving and serving.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 17 grams, Sodium 443 milligrams, Sugar 0 grams, TransFat 0 grams
ALMOST-SPIT-ROASTED MOROCCAN LAMB
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half bone-on chuck). It is comprised of the neck, shoulder, front shank, and some ribs, all in one piece. Alternatively, ask for 2 large bone-in shoulder roasts. The lamb emerges succulent and fragrant, thanks to careful basting with butter and spices. Serve it with warm chick peas, cumin-flavored salt and a dab of spicy harissa.
Provided by David Tanis
Categories dinner, project, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.
- Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
- Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 16 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 73 milligrams, Sugar 0 grams, TransFat 1 gram
MOROCCAN RIB ROAST OR LEG OF LAMB
We have cooked both types of roast, both on the bbq grill and in the oven, either way they are delicious, lots of taste, if you prefer rare, remove earlier. The veggies are wonderful and it is great to have a whole meal in one carefree operation. Marinating time up to 24 hours.
Provided by Derf2440
Categories One Dish Meal
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Stir together coriander seed, lemon peel, olive oil, cumin, red pepper, and salt in a small bowl.
- Rub surface of rib roast thouroughly with coriander mixture.
- Cut 1/2 inch wide slits randomly into top and sides of roast.
- Insert garlic slivers deep into slits.
- Cover and refrigerate roast for up 24 hours, if desired.
- Prepare grill for indirect grilling.
- Test for medium heat above the drip pan.
- Place roast on the lightly oiled grill rack over drip pan.
- Cover and grill for 1 1/2 to 2 hours or until an instant read thermoter inserted into the centre of the roast registers 155f degrees for medium doneness.
- Add assorted cut up veggies to grill during the last 45 minutes of cooking, removing setting them aside as they become tender.
- Carve rib roast and serve with grilled veggies.
- If using a leg of lamb, grill for 2 to 3 hours or until thermometer reads 155f degrees for medium doneness.
- Either beef or lamb roast may also be cooked in the oven at 400f degrees until thermometer reads 155f degrees for medium doneness, for approximately the same number of hours.
- Add veggies to the oven rack outside the roasting pan for about the last hour of cooking.
- Serve with roast.
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