Moroccan Lamb Leg Recipe

SlowCooked Moroccan Leg of Lamb Recipe — The …

WEBMar 24, 2024 · Let the lamb sit out at room temperature for an hour. Preheat the oven to 225 degrees. Place the lamb on a rack in a roasting …

Rating: 5/5(9)
1. 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.
2. 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.
3. 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.

Preview

See Also:

Show details

L'ham M'hammar Moroccan Braised and Roasted …

WEBSep 26, 2021 · Cover and leave in the fridge for at least 6 hours or overnight. When ready to cook, transfer the meat to a heavy-bottomed, …

1. 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.
2. 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.)
3. 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.
4. 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.

Preview

See Also:

Show details

Moroccan Boneless Leg of Lamb with Hasselback …

WEBMar 25, 2021 · Spread potatoes out on a baking sheet with low edges for best crunch factor. Add a 1- 1 1/2 tbsp of oil to the bowl and use a brush …

1. Preheat oven to 425F
2. Make very thin slices (1/16" - 1/8") along your baby potatoes, ensuring you don't go all the way down. A sharp knife and a steady hand are all you need. Place them into a large bowl.
3. You can do this by hand, or use a food processor.

Preview

See Also:

Show details