Moroccan Roast Lamb With Roasted Roots Coriander Recipes

L'HAM M'HAMMAR RECIPE - MOROCCAN ROASTED LAMB OR BEEF WITH ONION CONFIT

Steps:

• Combine the spice rub ingredients in a bowl or with pestle and mortar. Rub the mixture over the meat and massage it thoroughly. Cover and leave in the fridge for at least 6 hours or overnight.
• When ready to cook, transfer the meat to a heavy-bottomed, deep pot or pressure cooker. Add the sliced onions, saffron threads, water and oil. (Note: Use 1/3 cup water if preparing in a conventional pot and 1 cup water if preparing in a pressure cooker.)
• If cooking in a regular pot, cover and simmer the meat for about 2 hours or until tender, checking occasionally to add a little water if the liquids appear to be drying out. If cooking in a pressure cooker, cover and cook with medium-low pressure for about 80 minutes or until tender, swirling the pot occasionally to be sure that liquids remain and the meat and onions aren't burning. Interrupt to add a little more water only if necessary.
• The meat is cooked to proper tenderness when you can easily pinch it off the bone. When done, remove it from the pot and cover with plastic so it doesn't dry out.
• If you are serving this dish in the next hour, place the meat in a 400° F (200° C) preheated oven for about 20-25 min, turning it occasionally to brown it on all sides. Adjust the browning to your liking.
• In the meantime, continue cooking the onions, stirring frequently and taking care not to scorch them, until they have reduced to a paste-like texture. The cooking oil should be the oil liquid you see in the pot.
• To serve, place the meat in a warm dish and surround it by the onion paste (daghmira). Traditionally it is eaten by hand directly from the platter, using pieces of bread in lieu of a fork.

MOROCCAN RIB ROAST OR LEG OF LAMB

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.

ALMOST-SPIT-ROASTED MOROCCAN LAMB

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.