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
MOROCCAN RACK OF LAMB
This recipe includes 1 hr of standing time to bring it to room temp before roasting. It's very easy to do and yields a wonderful result!
Provided by Annacia
Categories Lamb/Sheep
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- About an hour before roasting, remove lamb from refrigerator.
- Trim excess fat.
- Stir oil with seasonings and garlic.
- Spoon a third on fat side of each lamb rack. Evenly spread over fat and meaty ends and lightly over bone side.
- Place each rack as it is coated on a large baking sheet with shallow sides.
- Depending on pan size, bone ends may lay on pan edges.
- For even cooking, leave coated lamb at room temperature for 1 hour.
- Or lamb can be refrigerated, lightly covered, up to 1 day.
- Bring to room temperature before roasting.
- When ready to roast, preheat oven to 400F (200C).
- Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb. Internal temperature should be 140F (60C) to 150F (65C).
- Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.
Nutrition Facts : Calories 71.9, Fat 7.2, SaturatedFat 1, Sodium 196.6, Carbohydrate 2.3, Fiber 1, Sugar 0.1, Protein 0.5
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-SPICED RACK OF LAMB
Similar to my rack of lamb recipe, but sufficiently different to have a separate entry! Delightful for a hint of Africa as a change to regular lamb racks.
Provided by Sonya Jane
Categories Meat and Poultry Recipes Lamb
Time 1h5m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 1.7 g, Cholesterol 97 mg, Fat 34.8 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 12.8 g, Sodium 368 mg, Sugar 0.1 g
MOROCCAN LAMB WITH SHIRAZ HONEY SAUCE
A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty grocery stores.
Provided by PolyTheWicked
Categories Meat and Poultry Recipes Lamb
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
- Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
- Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.
Nutrition Facts : Calories 906.9 calories, Carbohydrate 26.6 g, Cholesterol 165.8 mg, Fat 69.3 g, Fiber 1.4 g, Protein 35 g, SaturatedFat 30.2 g, Sodium 136 mg, Sugar 23.2 g
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
ALMOST-SPIT-ROASTED MOROCCAN LAMB
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half bone-on chuck). It is comprised of the neck, shoulder, front shank, and some ribs, all in one piece. Alternatively, ask for 2 large bone-in shoulder roasts. The lamb emerges succulent and fragrant, thanks to careful basting with butter and spices. Serve it with warm chick peas, cumin-flavored salt and a dab of spicy harissa.
Provided by David Tanis
Categories dinner, project, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 16 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 73 milligrams, Sugar 0 grams, TransFat 1 gram
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
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