MOROCCAN SLOW-COOKED LAMB
Categories Soup/Stew Ginger Lamb Tomato Stew Dinner Apricot Chickpea Winter Cinnamon Coriander Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
SLOW COOKER MOROCCAN LAMB STEW
Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep
Provided by Cassie Best
Categories Dinner, Main course
Time 9h10m
Number Of Ingredients 17
Steps:
- Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
- Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.
Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
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
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
MOROCCAN SLOW COOKED LAMB
Make and share this Moroccan Slow Cooked Lamb recipe from Food.com.
Provided by Wendys Kitchen
Categories Stew
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch.
- Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet.
- Reduce heat to medium; sauté until onion is soft, about 5 minutes.
- Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits.
- Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour.
- Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.).
- Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 755.9, Fat 51.5, SaturatedFat 19.1, Cholesterol 136.1, Sodium 967.5, Carbohydrate 36.4, Fiber 6.2, Sugar 13.7, Protein 38.2
More about "moroccan slow cooked lamb leg recipes"
MOROCCAN SLOW-COOKED LAMB RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (75)Servings 6
- Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.
- Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.
SLOW ROASTED MOROCCAN SPICED LEG OF LAMB - HEALTHY …
From hwcmagazine.com
Ratings 3Category MainsCuisine Middle EasternTotal Time 13 hrs 15 mins
- In a food processor add onions, olive oil, paprika, turmeric, saffron water, cinnamon, coriander, cumin, salt and pepper to taste, parsley and sugar substitute. Blend until well incorporated - thick paste.
- make triangle slits on the top of the fat side of the leg of lamb. Remove any tough fascia from the bottom of the leg of lamb. Cut deep slit with your knife just big enough to slide in a whole garlic clove into the meat in 6-8 places. Drizzle the leg of lamb with the marinade and rub all over the lamb. Marinate the leg of lamb covered in the refrigerator overnight.
- For a 4.5 pound semi-boneless leg of lamb it was 30 minutes of browning in the oven, then followed by reducing the temperature and adding the aromatics and liquids and braised covered for 3 hours and then 30 – 60 minutes of browning and 20 minutes of resting and making the gravy for a total of 4 hours and 45 minutes of cooking. If you want to eat around 6 pm… start the process around 1pm in the afternoon.
- Preheat oven to (425 F or 218 C) Place the chopped onions and extra garlics at the bottom of the pan. Place the marinated leg of lamb on top of vegetables and season to taste with salt and pepper and drizzle with fresh lemon juice. Roast UNCOVERED for about 30 minutes with the fat side up just until browned nicely. Keep an eye on it, so it does not get too browned. Check it at 15-20 minutes.
SLOW COOKER MOROCCAN LAMB LEG | KETOHH | KETO, SUGAR …
From ketohh.com
Ratings 3Category Main CourseServings 12Total Time 8 hrs 15 mins
- Sprinkle all of the spices over the leg of lamb. Squeeze the juice of 1/2 the lemon over the lamb leg and arrange the lemon slices on top of the leg.
- Slow cook for 7-8 hours on low or until cooked through and tender. If you want the meat to be shredded you might have to cook it for longer
- Pour off the majority of the juices, leaving a little in with the meat and simmer on the stove top until it reduces by one third to a quarter. Pour a little of the reduced juice over the lamb.
MOROCCAN LAMB CASSEROLE (SLOW COOKER RECIPE, PALEO, …
From irenamacri.com
MOROCCAN-STYLE SLOW-ROASTED LAMB LEG WITH EGGPLANT
From goodfood.com.au
SLOW-COOKER MOROCCAN LAMB RECIPE - TABLESPOON.COM
From tablespoon.com
LEG OF LAMB, SLOW-ROASTED MOROCCAN STYLE - THYME …
From thymeforcookingblog.com
MOROCCAN-SPICED LAMB SHOULDER WITH ONIONS AND …
From deliciousmagazine.co.uk
SLOW-ROASTED MOROCCAN LEG OF LAMB - THYME FOR …
From thymeforcooking.com
SLOW COOKED LEG OF LAMB WITH MOROCCAN SPICES AND …
From cookingbythebook.com
SLOW COOKER MOROCCAN LAMB WITH APRICOT & CHICKPEAS - VJ …
From vjcooks.com
SLOW-COOKED MOROCCAN LEG OF LAMB - MY EASY COOKING
From my-easy-cooking.com
MOROCCAN MECHOUI RECIPE FOR ROASED LEG OF LAMB …
From thespruceeats.com
SLOW-ROASTED MOROCCAN LEG OF LAMB; SPICES, 101
From thymeforcookingblog.com
SLOW ROAST LEG OF LAMB | RECIPETIN EATS
From recipetineats.com
SLOW COOKER MOROCCAN LAMB SHANKS - HEALTHY …
From healthyseasonalrecipes.com
SLOW COOKED LEG OF LAMB – A CLASSIC GREEK RECIPE
From compassandfork.com
SLOW COOKED MOROCCAN LEG OF LAMB RECIPE — THE MOM …
From themom100.com
5/5 (3)Category Main CourseCuisine MoroccanTotal Time 9 hrs 50 mins
- 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.
SLOW-COOKED MOROCCAN LEG OF LAMB – EASY COOKING
From my-easy-cooking.com
MOROCCAN LEG OF LAMB SLOW COOKED RECIPES
From stevehacks.com
SLOW COOKED MOROCCAN LAMB - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
SLOW COOKED MOROCCAN LEG OF LAMB RECIPE — THE MOM 100
From mastercook.com
MOROCCAN SPICED ROASTED LAMB LEG WITH PLUMS
From australianlamb.com.au
MOROCCAN ROAST LAMB RECIPE - BBC FOOD
From bbc.co.uk
LEG OF LAMB WITH HONEY AND MOROCCAN TABLE SPICES
From splendidtable.org
MOROCCAN SLOW COOKED LAMB SHOULDER - FIT SLOW COOKER QUEEN
From fitslowcookerqueen.com
MOROCCAN SLOW-COOKED LAMB SHOULDER - ELIZABETH'S KITCHEN DIARY
From elizabethskitchendiary.co.uk
SLOW COOKER MOROCCAN LAMB STEW - AHEAD OF THYME
From aheadofthyme.com
SLOW COOKER LAMB RECIPES AUSTRALIA | DEPORECIPE.CO
From deporecipe.co
SLOW COOKED MOROCCAN LEG OF LAMB | RECIPE | LAMB LEG RECIPES, …
From pinterest.ca
SLOW-COOKED BUTTERFLY LAMB LEG | NEW ZEALAND WOMAN'S WEEKLY …
From nzwomansweeklyfood.co.nz
L'HAM M'HAMMAR - MOROCCAN BRAISED AND ROASTED LAMB RECIPE
From tasteofmaroc.com
MOROCCAN SPICED ROASTED LAMB LEG WITH PLUMS | AUSTRALIAN LAMB
From australianlamb.com.au
SLOW-COOKED MOROCCAN LAMB TAGINE RECIPE WITH DATES, RAISINS …
From top40recipes.com
SLOW COOKED MOROCCAN RAS EL HANOUT LAMB | SHEMIN'S RECIPES
From shemins.com
EASY MOROCCAN LAMB STEW RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
LAMB SEASONING INGREDIENTS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SLOW COOKED MEDITERRANEAN LAMB - CASTLE IN THE MOUNTAINS
From castleinthemountains.com
SLOW COOKED LEG OF LAMB RECIPE NIGELLA | DEPORECIPE.CO
From deporecipe.co
EASY SLOW COOKER MOROCCAN LAMB - APPLY TO FACE BLOG
From applytofaceblog.com
MOROCCAN SLOW-BRAISED LAMB WITH POMEGRANATE MOLASSES
From travelsthroughmykitchen.com
MOROCCAN MARINADE FOR LEG OF LAMB - BIGOVEN.COM
From bigoven.com
SLOW COOKED MOROCCAN LAMB - LA CIGALE
From lacigale.co.nz
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 »
You'll also love