Moroccan Roast Lamb With Roasted Roots Coriander Recipes

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.

Steps:

• Bring lamb to room temperature before cooking. Heat oven to 275 degrees. In a dry skillet over medium heat, toast coriander seeds until aromatic. Crack 2 tablespoons seeds in a mortar. In mortar or spice grinder, grind remaining seeds until fine; set aside.
• Use a sharp knife to score fat on roast, making shallow cuts in a crisscross pattern. Rub all over, including cuts, with cracked coriander seeds, salt and pepper. Place in a roasting pan and drizzle all over with olive oil.
• Roast about 6 hours, until tender and brown all the way through. Internal temperature will be about 165 degrees. (If pressed for time, cook at 325 degrees for about 3 hours, but result will not be quite as succulent.) Let rest on carving board, covered with foil, 15 minutes.
• Meanwhile, make gravy. Tilt roasting pan and spoon off fat. Place pan on stove over low heat, sprinkle in flour and whisk up browned bits from pan. When flour is just golden, pour in stock and whisk well. Add ground coriander and simmer until thickened to taste. Season with salt and pepper. Carve lamb into thick slices so that each piece includes crust. Serve with roasted potatoes and coriander gravy.

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.