Moroccan Leg Of Lamb With Mint Dressing Recipes

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MOROCCAN LEG OF LAMB WITH MINT DRESSING



Moroccan Leg of Lamb With Mint Dressing image

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

1 9-to-11-pound bone-in leg of lamb, trimmed of fat and membrane
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup fruity-tasting olive oil
1/3 cup lemon juice
1 tablespoon lemon zest
2 tablespoons minced garlic
1 tablespoon harissa (Moroccan chili paste), more for serving
1 teaspoon whole coriander seeds, toasted and crushed
1/2 teaspoon ground cumin
Mint dressing

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

LEG OF LAMB WITH MINT SAUCE



Leg of Lamb with Mint Sauce image

Served with roasted potatoes, this lamb is perfect for a simple, elegant Easter dinner. This recipe comes from Suzanne Ironbiter, Goldens Bridge, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h15m

Number Of Ingredients 8

1 whole bone-in leg of lamb (7 to 8 pounds), trimmed of excess fat and membrane
Coarse salt and ground pepper
1 tablespoon olive oil
4 large garlic cloves, cut into 20 slivers
1/2 cup white-wine vinegar
1 cup sugar
1 cup packed fresh mint leaves, chopped
1/2 cup water

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. Rub lamb with a generous amount of salt and pepper, then rub with oil. With the tip of a sharp paring knife, cut twenty 1/2-inch-deep slits all over lamb; insert garlic slivers into openings.
  • Place lamb on a roasting rack set on a rimmed baking sheet; place in oven. Immediately reduce oven temperature to 325 degrees. Roast lamb until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 125 degrees to 135 degrees for rare, or 135 degrees to 140 degrees for medium, 1 1/4 to 1 3/4 hours. Remove from oven; let rest 10 to 15 minutes before carving.
  • Meanwhile, make the mint sauce: In a small saucepan, bring vinegar, sugar, and water to a boil. Reduce heat; simmer until liquid is syrupy and reduced to 1 cup, 10 to 15 minutes. Remove from heat; stir in mint, and let cool completely.

MINT DRESSING



Mint Dressing image

Provided by Matt Lee And Ted Lee

Categories     condiments, dips and spreads

Time 5m

Yield 1 cup

Number Of Ingredients 7

2 cups tightly packed mint leaves, washed and dried
2 tablespoons chopped shallots
2 teaspoons red wine vinegar
1/2 cup fruity-tasting olive oil
1 small clove garlic, minced
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper to taste

Steps:

  • In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.

Nutrition Facts : @context http, Calories 529, UnsaturatedFat 45 grams, Carbohydrate 10 grams, Fat 55 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 1 gram

MOROCCAN-STYLE BARBECUED LEG OF LAMB



Moroccan-style barbecued leg of lamb image

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

50g butter , melted
3 tbsp olive oil
2 tsp each ground cumin , coriander and praprika
1 tbsp thyme leaves
3 garlic cloves , crushed
zest and juice 1 lemon
1 tsp harissa
2 ½kg leg of lamb , butterflied
1 tsp harissa
handful fresh coriander leaves, roughly chopped
300g Greek yogurt

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

MINT-MARINATED LEG OF LAMB



Mint-Marinated Leg of Lamb image

Categories     Lamb     Marinate     Roast     Easter     Low Carb     Mint     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 7

1/2 cup olive oil
1/2 cup dry red wine
1/4 cup packed minced fresh mint
4 large garlic cloves, minced
2 bay leaves, crumbled
1 5-pound leg of lamb, boned, butterflied
Fresh mint sprigs

Steps:

  • Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
  • Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.

BARBECUED LAMB WITH SWEET MINT DRESSING



Barbecued lamb with sweet mint dressing image

Enjoy a beautiful BBQ for two with this sumptuous centrepiece

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 7

2 tbsp soft light brown sugar
juice and zest 1 lemon
125ml olive oil
8 tbsp balsamic vinegar
2 garlic cloves , crushed
4 tbsp chopped mint
half boneless leg of lamb , about 400g/14oz

Steps:

  • Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the lamb later.
  • Open out the meat and lay it in a deep tray. Pour the marinade on top then turn to coat all over in the mix. Cover with cling film and leave for 1 hr or overnight in the fridge.
  • Remove the lamb from the fridge and shake off any excess marinade back into the tray. Insert a skewer so that it goes from one corner to the opposite one. Do the same with another skewer in the opposite direction - this makes it really easy to turn the meat on the barbecue.
  • Heat a barbecue or griddle pan until it's a medium heat. Cook the lamb for 15-20 mins, turning frequently for pink lamb or longer if you prefer it more done. When cooked, rest for 5-10 mins before taking out the skewers, slicing and serving with the reserved marinade for pouring over.

Nutrition Facts : Calories 803 calories, Fat 62 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 39 grams protein, Sodium 0.25 milligram of sodium

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Top Asked Questions

What is Moroccan leg of lamb with Moroccan spices?
If you make a purchase, we may make a small commission. Leg of lamb with Moroccan spices is marinated with an intoxicating blend of earthy, warming spices and served with pan sauce, honey, and Aleppo chile pepper. Adapted from Lynne Rossetto Kasper | Sally Swift | The Splendid Table's How to Eat Weekends | Clarkson Potter, 2011
How do you serve Lamb Moroccan style?
Serve up the dish Moroccan style, with its bowls of table herbs and spices, and a plate of lettuce leaves. The idea is that everyone has permission to eat with their fingers and try the lamb with different combinations of spices, fresh herbs, pan sauce, and even honey all rolled up in the lettuce.
What is the best marinade to cook Lamb?
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.
How do you cook a boned leg of lamb?
Mary Cadogan demonstrates the technique of boning out a leg of lamb and how to cook it 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.

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