MOROCCAN-STYLE BARBECUED LEG OF LAMB
Mary Cadogan demonstrates the technique of boning out a leg of lamb and how to cook it
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
- Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
- Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
- Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
- Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
- For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.
Nutrition Facts : Calories 734 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 81 grams protein
MOROCCAN MECHOUI (SLOW ROASTED LEG OF LAMB OR SHOULDER)
Steps:
- Gather the ingredients.
- Trim excess fat from leg of lamb or shoulder, and make a dozen or more deep cuts into meat with tip of a sharp knife.
- Combine butter with garlic, salt, pepper, cumin, saffron, turmeric, and olive oil. Spread mixture over entire leg or shoulder of lamb, working some butter into incisions made with knife.
- Place lamb in a roasting pan, and proceed with one of the roasting methods below. Very Slow-Roasting Method: 7 1/2 to 9 Hours This is the preferred Marrakesh method. You can reduce the cooking time to 4 to 5 hours by using a 350 F/180 C oven temperature.
- Preheat oven to 250 F.
- Place lamb in a roasting pan and cover with foil, sealing edges tightly. Roast lamb, basting hourly and resealing foil each time, for 7 to 8 hours, or until juices run clear and meat is tender enough to pinch off the bone.
- Small pieces of lamb, weighing less than 4 pounds might finish cooking in 6 hours. Larger pieces might take closer to 9 hours.
- Remove foil and increase oven temperature to 475 F. Brown lamb, basting frequently, for 15 to 30 minutes, or until meat is well-colored.
- Transfer lamb to a platter and allow it to rest for 10 minutes before serving. If desired, pour juices over and around lamb. Serve dishes of salt and cumin on the side for dipping. Traditional Roasting Method: 3 to 4 Hours When short on time, this method also works well, but the meat won't be quite as tender as the above method. The lamb will, however, have more of a crisp crust, which some Moroccans find desirable.
- Heat oven to 475 F. Add 1/2 cup of water to pan, and roast lamb, uncovered, for 20 minutes.
- Reduce oven temperature to 325 F and continue roasting lamb, basting occasionally, for 2 1/2 to 3 hours, or until meat is tender, juices run clear, and lamb has a dark, crisp crust.
- Transfer lamb to a platter and allow it to rest for 10 minutes before serving. If desired, juices can be poured over and around lamb. Serve dishes of salt and cumin on the side for dipping. Fast Roasting Method: 1 to 2 Hours
- Preheat oven to 475 F. Wrap exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to pan, and roast lamb, uncovered, for 1 to 2 hours, basting frequently, until lamb is well browned and juices run clear when a knife is inserted deep into meat.
- If meat has browned before juices are clear, cover meat with loose foil to prevent further darkening.
- Transfer lamb to a platter and allow it to rest for at least 10 minutes before serving. If desired, juices can be poured over and around lamb. Serve dishes of salt and cumin on the side for dipping.
Nutrition Facts : Calories 1069 kcal, Carbohydrate 1 g, Cholesterol 372 mg, Fiber 0 g, Protein 97 g, SaturatedFat 31 g, Sodium 768 mg, Sugar 0 g, Fat 72 g, ServingSize 1 leg (4 to 6 servings), UnsaturatedFat 0 g
MOROCCAN LEG OF LAMB WITH MINT DRESSING
When a large crowd is coming over, it's easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe. Their solution? Cooking a big cut of meat. For their first attempt, they looked to lamb, specifically this Moroccan lamb, coated with harissa, lemon zest and juice (which they used as a substitute for preserved lemons), and cured before roasting. The end result, served with a mint dressing, and perhaps a side of couscous or even mashed potatoes, is a satisfying show-stopper.
Provided by Matt Lee And Ted Lee
Categories dinner, roasts, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Score meaty side of lamb in a diamond pattern of 1/4-inch-deep cuts about 1 1/2 inches apart. Season with salt and pepper, and place scored-side up in a large roasting pan.
- In a small bowl, whisk olive oil with lemon juice, lemon zest, garlic, harissa, coriander seeds and cumin. Pour marinade over lamb and massage into crevices. Cover pan with aluminum foil and refrigerate 2 1/2 hours or overnight. Remove from refrigerator 1 1/2 hours before cooking to return lamb to room temperature; in last 15 minutes, heat oven to 450 degrees.
- Remove foil from pan and place pan on middle oven rack; turn heat down to 350 degrees. Roast, basting lamb with pan juices every 1/2 hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1 3/4 hours total. Remove from oven, tent loosely with foil, and let rest 15 minutes before carving. Serve with harissa and mint dressing.
Nutrition Facts : @context http, Calories 810, UnsaturatedFat 31 grams, Carbohydrate 2 grams, Fat 58 grams, Fiber 0 grams, Protein 66 grams, SaturatedFat 23 grams, Sodium 391 milligrams, Sugar 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
ROAST LEG OF LAMB WITH MOROCCAN MARINADE
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Trim excess fat from leg of lamb. Make shallow incisions into the leg and insert a garlic sliver in each.
- Combine the spices with oil, lemon juice, minced garlic and fresh coriander to make a paste. Rub the paste over the lamb, place it in a roasting pan, cover and let stand 3 to 4 hours in a cool place or overnight in the refrigerator.
- Preheat oven 350 degrees. Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting. After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare. Allow to rest 10 minutes before carving. Juices can be used to make a gravy if desired. To do so pour fat from roasting pan, add the boiling water and, scraping the pan, cook over medium-high heat 2 to 3 minutes. Strain into a sauceboat.
Nutrition Facts : @context http, Calories 816, UnsaturatedFat 34 grams, Carbohydrate 4 grams, Fat 61 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 22 grams, Sodium 189 milligrams, Sugar 0 grams
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
MOROCCAN ROAST LAMB WITH ROASTED ROOTS & CORIANDER
Serve up this tasty Moroccan roast lamb dish for a low-calorie main that delivers stacks of flavour and three of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Take the lamb out of the fridge while you chop the onions, squash and celeriac. Heat oven to 200C/180C fan/gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub ½ tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a large roasting tin with the garlic. Toss with the remaining ras el hanout, remaining oil and some salt and pepper. Nestle the lamb into the tin and put in the oven to roast for 40 mins.
- Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, blitz the coriander, cumin seeds, lemon zest, lemon juice and green chilli together in a mini food processor until finely chopped and vivid green.
- Carve the lamb, put on a platter, then pile on the veg. Sprinkle over some of the coriander mixture before taking the platter to the table for everyone to help themselves.
Nutrition Facts : Calories 446 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein
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.
More about "moroccan rib roast or leg of lamb recipes"
LEG OF LAMB, SLOW-ROASTED MOROCCAN STYLE - THYME …
From thymeforcookingblog.com
MOROCCAN-STYLE SLOW-ROASTED LAMB LEG WITH EGGPLANT
From goodfood.com.au
SLOW ROASTED MOROCCAN SPICED LEG OF LAMB - HEALTHY …
From hwcmagazine.com
SLOW COOKED MOROCCAN LEG OF LAMB RECIPE — THE MOM …
From themom100.com
5/5 (3)Total Time 9 hrs 50 minsCategory Main CourseCalories 265 per serving
- In a food processor or blender combine garlic, shallots, parsley, cumin, paprika, coriander, allspice, salt, pepper, ginger, cayenne, olive oil, lemon juice and honey. Pulse to combine, then puree until it forms a paste. Use a sharp knife to cut about 15 deep slits into the lamb on all sides, then rub the mixture all over the lamb, working in into the slits. Place the lamb into a roasting pan, cover it loosely with plastic wrap, and refrigerate for at least 6 hours, preferably overnight.
- Let the lamb sit out at room temperature for an hour. Preheat the oven to 225°F. Place the lamb in a rack in a roasting pan. Roast the lamb in the oven for about 2½ to 2¾ hours, until it reaches an internal temperature of 125°F on an internal thermometer. Turn the heat up to 500°F. and let the meat cook for another 15 to 20 minutes (the temperature in the oven will climb, but may not quite reach 500°F within 15 minutes, which is fine). Check the internal temperature: for rare you want to take it out at 125°F, for medium rare you want about 135°F, and medium is 140 to 145°F. The temperature of the lamb will climb for a few minutes once the meat is taken out of the oven. Remove it from the oven, transfer the lamb to a cutting board, tent it with foil, and let the meat sit for 20 to 30 minutes.
- While the meat is resting, in a small bowl combine the harissa with the crème fraiche and lime, and season with salt. Thinly slice the meat across the grain and pile it onto a platter. Serve with the cilantro sprigs and the creamy harissa sauce, with couscous on the side.
MOROCCAN ROAST LAMB RECIPE - BBC FOOD
From bbc.co.uk
Cuisine North AfricanCategory Main CourseServings 6
- Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin.
- Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined.
- Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone.
- When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side.
SMOKED MOROCCAN LAMB RIBS | KINGSFORD®
From kingsford.com
HARISSA ROASTED LEG OF LAMB RECIPE | FEASTING AT HOME
From feastingathome.com
AUTHENTIC LAMB TAGINE RECIPE - BBC FOOD
From bbc.co.uk
TASTE OF MOROCCO GRILLED LEG OF LAMB, MECHOUI STYLE
From amazingribs.com
ROASTED BUTTERFLIED LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
PERFECT ROASTED LEG OF LAMB (NO-FAIL RECIPE) - THE …
From themediterraneandish.com
L'HAM M'HAMMAR - MOROCCAN BRAISED AND ROASTED LAMB …
From tasteofmaroc.com
COOKBOOK FILE - AMERICAN LAMB BOARD
From mastercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #very-low-carbs #main-dish #condiments-etc #beef #lamb-sheep #african #oven #barbecue #roast #dinner-party #holiday-event #easter #moroccan #dietary #spicy #one-dish-meal #new-years #low-sodium #comfort-food #high-protein #low-carb #cooking-mixes #high-in-something #low-in-something #meat #taste-mood #equipment #grilling #4-hours-or-less
You'll also love