Moroccan Spice Rubbed Leg Of Lamb Food

ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB RECIPE - (4.1/5)

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.

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 MECHOUI (SLOW ROASTED LEG OF LAMB OR SHOULDER)

Steps:

• Gather the ingredients.
• Trim excess fat from leg of lamb or shoulder, and make a dozen or more deep cuts into meat with tip of a sharp knife.
• Combine butter with garlic, salt, pepper, cumin, saffron, turmeric, and olive oil. Spread mixture over entire leg or shoulder of lamb, working some butter into incisions made with knife.
• Place lamb in a roasting pan, and proceed with one of the roasting methods below. Very Slow-Roasting Method: 7 1/2 to 9 Hours This is the preferred Marrakesh method. You can reduce the cooking time to 4 to 5 hours by using a 350 F/180 C oven temperature.
• Preheat oven to 250 F.
• Place lamb in a roasting pan and cover with foil, sealing edges tightly. Roast lamb, basting hourly and resealing foil each time, for 7 to 8 hours, or until juices run clear and meat is tender enough to pinch off the bone.
• Small pieces of lamb, weighing less than 4 pounds might finish cooking in 6 hours. Larger pieces might take closer to 9 hours.
• Remove foil and increase oven temperature to 475 F. Brown lamb, basting frequently, for 15 to 30 minutes, or until meat is well-colored.
• Transfer lamb to a platter and allow it to rest for 10 minutes before serving. If desired, pour juices over and around lamb. Serve dishes of salt and cumin on the side for dipping. Traditional Roasting Method: 3 to 4 Hours When short on time, this method also works well, but the meat won't be quite as tender as the above method. The lamb will, however, have more of a crisp crust, which some Moroccans find desirable.
• Heat oven to 475 F. Add 1/2 cup of water to pan, and roast lamb, uncovered, for 20 minutes.
• Reduce oven temperature to 325 F and continue roasting lamb, basting occasionally, for 2 1/2 to 3 hours, or until meat is tender, juices run clear, and lamb has a dark, crisp crust.
• Transfer lamb to a platter and allow it to rest for 10 minutes before serving. If desired, juices can be poured over and around lamb. Serve dishes of salt and cumin on the side for dipping. Fast Roasting Method: 1 to 2 Hours
• Preheat oven to 475 F. Wrap exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to pan, and roast lamb, uncovered, for 1 to 2 hours, basting frequently, until lamb is well browned and juices run clear when a knife is inserted deep into meat.
• If meat has browned before juices are clear, cover meat with loose foil to prevent further darkening.
• Transfer lamb to a platter and allow it to rest for at least 10 minutes before serving. If desired, juices can be poured over and around lamb. Serve dishes of salt and cumin on the side for dipping.

MOROCCAN-STYLE BARBECUED LEG OF LAMB

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.

MOROCCAN SPICED ROASTED LEG OF LAMB RECIPE - (4.2/5)

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 RUBBED LEG OF LAMB WITH APRICOT CHUTNEY

Steps:

• Spice Rub: Mix all ingredients together in a small bowl;
• Lamb: Preheat grill to high and attach rotisserie. Brush the lamb with oil, season with salt and rub completely with spice rub. Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.
• Apricot Chutney: Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

MOROCCAN BUTTERFLIED LEG OF LAMB

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.

LEG OF LAMB WITH MOROCCAN SPICES

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.

MOROCCAN-SPICED RACK OF LAMB

Steps:

• Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
• Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
• Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
• To serve, carve by cutting down between the ribs.

ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES, LEMON, AND ONIONS

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.

ROAST LEG OF LAMB WITH MOROCCAN MARINADE

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.