SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE
Steps:
- For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
- Preheat the oven to 450 degrees F.
- Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
- For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
- For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.
MOROCCAN SPICED ROASTED LEG OF LAMB RECIPE - (4.2/5)
Provided by danand
Number Of Ingredients 22
Steps:
- Preheat your oven to 300°F. Mix all the spices, salt and pepper in a tray. Cut three holes in the lamb with a small pairing night. In each hole place a bunch of thyme and a cinnamon stick. Repeat this process until it is complete. Now generously rub the spice mixture over the leg of lamb. Place a roasting over a high heat and add the olive oil. Next add in the celery, onion and carrots. Drizzle the honey over the vegetables to help the caramelization process. Add the lamb on top of the vegetables and start searing the meat. Drizzle some olive oil over the lamb with salt and pepper. Place the lamb in the oven, and cook for around one hour, or until the meat reaches an internal temperature of 135°F. Once the lamb is cooked, take it out of the oven and allow the lamb to rest for 10-15 minutes. To make the vinaigrette, mix together the lime, olive oil and mustard. When you are ready, slice the lamb and serve immediately and drizzle the vinaigrette on top. Also reserve the lamb juice and the roasted vegetables and serve along side.
MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Provided by NELady
Categories Low Cholesterol
Time 5m
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.
Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5
ROAST RACK OF LAMB WITH MOROCCAN SPICES
This fresh-flavoured roast is lightly spiced with a hint of citrus - an ideal dinner for two
Provided by Good Food team
Categories Main course, Supper
Time 45m
Number Of Ingredients 18
Steps:
- Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
- Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
- Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
- Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.
Nutrition Facts : Calories 888 calories, Fat 67 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.22 milligram of sodium
MOROCCAN LAMB WITH APRICOTS
Slow cooked Moroccan Lamb with apricots, chickpeas and lots of coriander.
Provided by tomlinbob
Time 1h15m
Yield Serves 3
Number Of Ingredients 15
Steps:
- Start by searing the lamb in a pan in 1 Tsp of olive oil or coconut oil and season. Whilst the meat is browning, in another pan add the entire contents of the passata and season, along with all the spices (turmeric, cumin, coriander, paprika, cinnamon and ginger) slice the apricots into halves and throw those into the pan as well and turn the heat to high.
- Once the lamb has browned, spoon it into the passata bring to the boil, place the lid on the pan and then simmer. Tip the diced onion and bell peppers in to the frying pan and cook for 8/10 mintues until softened, then add the sliced garlic and chillies and cook for another 2/3 minutes and add to the passata. Make sure you give the pan a good stir then chop up roughly a large bunch of coriander throw it in and stir
- Cook for about 40/50 minutes or until lamb is soft and tender then add in the drained chickpeas and cook for another 10 minutes. Serve with cous cous and a flat bread.
MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT CHUTNEY
Provided by Global Cookbook
Number Of Ingredients 24
Steps:
- Spice Rub: Mix all ingredients together in a small bowl. Lamb: Rub lamb completely with spice rub. On a warm grill sear lamb on all sides for 4 to 5 min. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 1 1/2 hrs for medium-rare. Remove from rotisserie and let rest for 10 min before slicing. Apricot Chutney: Preheat grill or possibly side burner. Heat oil in a medium saucepan over medium-high heat. Add in onions and cook till soft and lightly golden brown, approximately 6 to 7 min. Add in garlic and ginger and jalapeno and cook for 2 min. Add in apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 min, stirring occasionally. Add in cilantro and season with salt and pepper to taste. Serve at room temperature. This recipe yields 8 servings.
Nutrition Facts : ServingSize 110 g, Calories 166, Fat 11.01 g, TransFat 0.0 g, SaturatedFat 1.51 g, Cholesterol 0 g, Sodium 298 g, Carbohydrate 16.76 g, Fiber 3.2 g, Sugar 11.32 g, Protein 1.59 g
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 BUTTERFLIED LEG OF LAMB
Moroccan food can be pungent and spicy. But in this recipe, the spices infuse the lamb as it cooks gently over indirect heat. A perfect and authentic accompaniment would be couscous with golden raisins. From Weber's Art of the Grill, one of my favorite grilling cookbooks. PREP TIME DOES NOT INCLUDE 1 HOUR MARINATING TIME
Provided by Jostlori
Categories Lamb/Sheep
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Make the paste: In a medium sauté pan over medium heat, toast the coriander seeds, peppercorns and cloves. Shake the pan occasionally, until the spices begin to smoke, about 2-3 minutes. Transfer to a mortar or spice grinder and grind. Transfer to a small bowl and mix in the garlic, orange zest, salt and olive oil.
- Spread the leg of lamb flat. Trim the excess fat and sinew from the inside and the outside. With the fat side facing down, use a sharp knife to make several horizontal slits at a 45 degree angle into the thickest parts of the lamb, until the meat is of even thickness. With a meat mallet, pound the lamb to an even thinness of about 1 1/2 inches.
- Spread the spice paste evenly over both sides of the lamb. Wrap in plastic wrap and refrigerate for at least 1 hour, or as long as 8 hours.
- Grill the lamb, fat side down first, directly over medium heat, turning once. The lamb will take 15-25 minutes to reach medium rare.
- Remove the lamb from the grill and let it rest for 5 minutes before slicing. Carve the meat on a slight diagonal across the grain. Serve warm.
Nutrition Facts : Calories 572.8, Fat 39.8, SaturatedFat 14.4, Cholesterol 152, Sodium 518.4, Carbohydrate 9, Fiber 1.9, Sugar 5.8, Protein 43.1
ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB RECIPE - (4.1/5)
Provided by á-25087
Number Of Ingredients 14
Steps:
- Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequently, for 5 or so minutes, until fragrant. Transfer to plate and let cool thoroughly. Grind cumin, coriander and peppercorns with a mortar and pestle or in a spice grinder. Combine the cumin mixture in a bowl with the remaining rub ingredients, stirring to thoroughly blend. Spread the rub evenly over the entire surface of the leg of lamb. Wrap the leg of lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting. Roast the leg of lamb. Preheat the oven to 350ºF. Lightly oil a baking pan and place the leg of lamb in a rack in the pan. Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Variations in ovens and the size of the leg of lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the lamb well before you think it should be done. You're shooting for an internal temperature of anywhere from 130 to 145ºF. Remove from the oven and let it rest, tented lightly with foil, for 10 minutes before slicing and serving.
More about "moroccan spice rubbed leg of lamb with apricot chutney recipes"
10 BEST FRESH APRICOT CHUTNEY RECIPES | YUMMLY
From yummly.com
MOROCCAN MECHOUI RECIPE FOR ROASED LEG OF LAMB RECIPE
From thespruceeats.com
MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT …
From pinterest.com
MOROCCAN SPICED LAMB BURGERS WITH APRICOT CHUTNEY
From halfbakedharvest.com
LEG OF LAMB WITH MOROCCAN SPICES RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
MOROCCAN SPICE-RUBBED LEG OF LAMB RECIPE - FOOD
From foodandwine.com
ASTRAY RECIPES: MOROCCAN SPICE-RUBBED LEG OF LAMB
From astray.com
LEG OF LAMB WITH MOROCCAN SPICES RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB - PLAIN.RECIPES
From plain.recipes
MOROCCAN SPICE RUB FOR LAMB OTHER MEAT RECIPES
From recipes.servegame.org
MOROCCAN LAMB WITH APRICOT - COOKEATSHARE
From cookeatshare.com
CHERRYWOOD SMOKED MOROCCAN SPICE-RUBBED LEG OF LAMB
From chefs-table.homebrewchef.com
MOROCCAN SPICE-RUBBED LEG OF LAMB - BIGOVEN
From bigoven.com
MOROCCAN SPICE RUB - RAS EL HANOUT RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT CHUTNEY RECIPE
From recipenode.com
SLOW ROASTED MOROCCAN SPICED LEG OF LAMB - HEALTHY …
From hwcmagazine.com
MOROCCAN SPICE-RUBBED LEG OF LAMB - PLAIN.RECIPES
From plain.recipes
10 BEST APRICOT CHUTNEY FRESH APRICOTS RECIPES - YUMMLY
From yummly.com
SPICED RUBBED LEG OF LAMB WITH APRICOT CHUTNEY AND CHICKPEA, …
From recipenet.org
MOROCCAN SPICE RUB FOR LAMB - CIRCLE OF EATERS
From circleofeaters.com
MOROCCAN LEG OF LAMB RECIPE - THERESCIPES.INFO
From therecipes.info
MOROCCAN LAMB CHOPS WITH APRICOT-TOMATO CHUTNEY
From redbookmag.com
MOROCCAN-SPICED LEG OF LAMB RECIPE | MYRECIPES
From myrecipes.com
LEG OF LAMB WITH MOROCCAN SPICES FOOD- WIKIFOODHUB
From wikifoodhub.com
MOROCCAN SPICED LEG OF LAMB | DINNER RECIPES | WOMAN & HOME
From womanandhome.com
MOROCCAN SPICED SHOULDER OF LAMB - INSPIRED CUISINE
From inspiredcuisine.ca
MOROCCAN SPICE RUB RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
MOROCCAN LEG OF LAMB WITH MINT DRESSING RECIPE - FOOD NEWS
From foodnewsnews.com
MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT CHUTNEY
From recipenet.org
MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT CHUTNEY ... RECIPE
From crecipe.com
GRILLED MOROCCAN-SPICED RACK OF LAMB RECIPE - MEATWAVE
From meatwave.com
MOROCCAN ROAST LAMB RECIPE - BBC FOOD
From bbc.co.uk
LEG OF LAMB WITH MOROCCAN SPICES - MARK BITTMAN
From markbittman.com
MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT CHUTNEY RECIPE ...
From crecipe.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 »
You'll also love