ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES, LEMON, AND ONIONS
Provided by Aglaia Kremezi
Categories Wine Garlic Herb Lamb Olive Onion Broil Roast Dinner Lemon Rosemary Meat Spice Oregano Caraway Cumin Coffee Grinder Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder. Transfer to a bowl and add the harissa and chopped garlic. Add the olive oil to make a thick paste. Make 8 or 9 deep slits all over the lamb and insert some of the spice paste, rubbing the paste all over the surface of the meat. Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight. Bring to room temperature before roasting.
- Preheat the oven to 450°F. Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer. Roast for 20 minutes. Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. (If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack.) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices. If the pan dries out, add a little more wine.
- Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices. Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F. Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside. (Leave the oven on.) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce.
- Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges. Turn the oven to broil. Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
CHERMOULA
Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!
Provided by Leggy Peggy
Categories Vegetable
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
- Chermoula will keep several days in the fridge.
NORTH AFRICAN MARINADE
This marinade is quite versitalie. It can be used on seafood, poultry, beef or pork. This makes enough marinade for 1 1/2 to 2 lbs of meat.
Provided by Stacey Sweet
Categories African
Time 27m
Yield 1 Cup
Number Of Ingredients 16
Steps:
- Place onion, garlic, ginger, spices and salt in a skillet. Cook over medium heat for 2 minutes or until spices are fragrant and lightly roasted. Remove from heat.
- In a blender combine the spice mixture, lemon juice, and puree to a smooth paste.
- Spread paste over seafood, poultry, beef or pork and marinate for 2-3 hours or overnight for best results.
Nutrition Facts : Calories 791.9, Fat 63.2, SaturatedFat 9, Cholesterol 0.9, Sodium 7055.2, Carbohydrate 66.5, Fiber 28.4, Sugar 15.2, Protein 13.1
NORTH AFRICAN MARINADE FOR FLANK STEAK
This is a recipe I found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Posting for ZWT event so untried by me, but sounds like something we would enjoy. They stated: ""North African Marinade is also excellent for butterflied leg of lamb, lamb kebabs, or veal shanks. The recipe makes enough marinade for a 4 to 5-pound butterflied leg of lamb or 3 to 4 pounds of lamb or veal shank."
Provided by diner524
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine all the ingredients except steaks in a bowl and mix well. (Marinade can be kept refrigerated for 7 to 10 days.).
- Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zipper-lock bag or shallow glass baking dish. Pour over the marinade and refrigerate overnight (cover if using a dish). Shake and turn the bag or turn the meat occasionally. Let it come to room temperature before cooking.
- TO GRILL THE STEAK:.
- Pat the steak dry. Grill the steak over medium-hot coals in a covered or uncovered barbecue or directly over the flames of a gas grill. Flank steak is best cooked medium-rare and should never be cooked more than medium; the internal temperature should be 130 to 135 degrees F. This should take roughly 4 to 5 minutes per side on a standard grill.
- Allow the steak to rest for 5 minutes, covered loosely with aluminum foil, before carving into 1/4-inch-thick diagonal slices across the grain.
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