Best 7 Lamb Larabique Recipes

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**Lamb Larabique: A Journey Through Moroccan Delights**

Savor the exotic flavors of Morocco with our delightful Lamb Larabique, a traditional dish that embodies the essence of Moroccan cuisine. This dish is a symphony of tender lamb, aromatic spices, and vibrant vegetables, slow-cooked to perfection in a flavorful sauce. Indulge in the harmony of sweet and savory flavors as you explore the tantalizing recipes included in this article. Discover the classic Lamb Larabique with prunes, a timeless recipe that combines the richness of lamb with the natural sweetness of prunes. Embark on a culinary adventure with our Lamb Larabique with quince, where the tangy notes of quince complement the succulent lamb. For a delightful vegetarian variation, try our Vegetable Larabique, a vibrant medley of seasonal vegetables simmered in a flavorful tomato sauce. Prepare to be captivated by the aromatic spices and tantalizing flavors that define Moroccan cuisine as you delve into the recipes for Lamb Larabique.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB KABOBS



Lamb Kabobs image

A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

1 ½ lb boneless leg of lamb
Kosher salt and black pepper
1 medium yellow onion
5 garlic cloves
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cardamom
1 cup packed fresh parsley
1/3 cup extra virgin olive oil
Juice and zest of 1 lemon

Steps:

  • Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
  • In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
  • Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
  • Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
  • Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
  • Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

Nutrition Facts : Calories 275 kcal, Carbohydrate 3.6 g, Protein 23.6 g, SaturatedFat 3.9 g, Cholesterol 73.7 mg, Sodium 274.8 mg, Fiber 0.8 g, Sugar 0.9 g, ServingSize 1 serving

LAMB KABOBS WITH TZATZIKI SAUCE



Lamb Kabobs with Tzatziki Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 1h53m

Yield 6 servings (makes roughly 12 kabobs)

Number Of Ingredients 19

12 (6-inch) wooden skewers
1 1/2 pounds ground lamb
2 scallions, finely chopped
2 teaspoons onion powder
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
Oil, for brushing
1 bag pita bread, at least 6 loaves
Tzatziki Sauce, recipe follows
2 cups Greek strained yogurt
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 teaspoon lemon juice
Salt and freshly ground black pepper

Steps:

  • Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
  • In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
  • Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

ROAST LAMB



Roast Lamb image

If you haven't cooked a whole leg of lamb before, here is the place to start. This is not a revolutionary recipe, but slathering on butter and (take our word for it) anchovies makes this version truly essential. It is excellent for the Easter feast - lamb has ancient associations with springtime, and it pairs well with sharp spring vegetables like asparagus, dandelion greens and artichokes. Lamb is also popular for Passover, but the leg is not considered kosher unless the sciatic nerve is removed. Some kosher butchers offer that, but we also give options for other cuts like shoulder and double loin. The butter can be replaced by duck or goose fat, or olive oil, but the gravy (made from pan drippings) will need to be adjusted. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild. More Easter lamb recipes and how to carve a leg of lamb.

Provided by Julia Moskin

Categories     dinner, roasts, main course

Time 3h

Yield 8 to 12 servings

Number Of Ingredients 8

1 large lamb roast with a cap of fat, 4 to 6 pounds: bone-in leg (these can be as large as 8 pounds), semiboneless leg, bone-in shoulder, boneless butterflied leg or double loin
2 ounces (1 can) anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard
Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish
6 garlic cloves, smashed and peeled
4 ounces unsalted butter, softened at room temperature
Black pepper
1 lemon, cut in half
1 3/4 cups white wine, plus extra for gravy

Steps:

  • Heat oven to 425 degrees. Use a small sharp knife to make about a dozen incisions, each about 2 inches deep, through the fat that covers the top of the meat. Using a mortar and pestle or a blender, blend 2/3 of the anchovies (or 2/3 of the mustard if using), the rosemary leaves and the garlic cloves into a chunky paste. Using your fingers, press paste deeply into incisions.
  • Mix remaining anchovies (or mustard) and the butter into a paste. Smear this mixture all over the surface of the roast. Season liberally with black pepper. (Do not add salt; the anchovies are salty enough, and so is the mustard.) Place the lamb on a rack in a roasting pan, fat side up, and squeeze the lemon halves over. Pour the wine around the roast into the pan.
  • Roast 15 minutes, then reduce heat to 350 degrees and roast until internal temperature reaches 130 to 135 degrees (for medium-rare or medium meat), about another 60 to 90 minutes. Baste every 20 minutes or so with the wine and drippings in the pan, adding more wine as needed to keep the liquid from scorching. If possible, for the last 15 minutes of cooking, use convection or a broiler to crisp the fat on the roast.
  • Remove pan from the oven, remove rack from the pan, and let the roast rest on the rack for at least 15 to 20 minutes in a warm place, tented with foil. The internal temperature will rise to about 140 to 145 degrees.
  • To make sauce from the pan drippings, remove a few tablespoons of fat by tipping the pan and spooning off the top layer. Put the pan over medium heat until the liquid simmers. Taste the simmering liquid and whisk in more wine, 1/4 cup at a time, until the consistency and flavor are right. Do not let the mixture become syrupy; it should be a sharp jus, not a thick gravy.
  • Carve lamb into 1/2-inch-thick slices and arrange on a heated platter, decorated with rosemary sprigs. Serve with piping hot gravy.

Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 47 grams, Carbohydrate 3 grams, Fat 107 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 56 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 0 grams

LAMB L'ARABIQUE



Lamb L'Arabique image

Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.

Provided by Heather Farah

Categories     Lamb Shanks

Time 2h20m

Yield 5

Number Of Ingredients 13

2 tablespoons olive oil, divided
2 pounds lamb shanks
1 large onion, quartered
4 cloves garlic, chopped
6 cups roma (plum) tomatoes, chopped
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 cup cooked lentils
1 tablespoon ground cumin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon crushed red pepper flakes
1 teaspoon finely chopped green chile peppers
1 dash hot pepper sauce

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
  • Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

Nutrition Facts : Calories 586.4 calories, Carbohydrate 33.8 g, Cholesterol 121.6 mg, Fat 31.5 g, Fiber 9.2 g, Protein 42.7 g, SaturatedFat 11.5 g, Sodium 291.6 mg, Sugar 7.8 g

LAMB L'ARABIQUE



Lamb L'Arabique image

Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.

Provided by Heather Farah

Categories     Lamb Shanks

Time 2h20m

Yield 5

Number Of Ingredients 13

2 tablespoons olive oil, divided
2 pounds lamb shanks
1 large onion, quartered
4 cloves garlic, chopped
6 cups roma (plum) tomatoes, chopped
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 cup cooked lentils
1 tablespoon ground cumin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon crushed red pepper flakes
1 teaspoon finely chopped green chile peppers
1 dash hot pepper sauce

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute lamb shanks until lightly browned, then remove them from skillet and place in a deep casserole dish. Saute onion and garlic in skillet until tender, then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, red pepper flakes, chile peppers and hot pepper sauce. Mix well and allow flavors to blend over medium heat, for about 3 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove browned shanks from casserole for a moment; transfer vegetable mixture from skillet to casserole dish, then replace shanks on top of vegetable mixture.
  • Cover dish and bake at 375 degrees F (190 degrees C) for 2 hours, or until lamb is cooked through and receding from the bone.

Nutrition Facts : Calories 586.4 calories, Carbohydrate 33.8 g, Cholesterol 121.6 mg, Fat 31.5 g, Fiber 9.2 g, Protein 42.7 g, SaturatedFat 11.5 g, Sodium 291.6 mg, Sugar 7.8 g

LAMB LARB



Lamb Larb image

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what's usually used, and subs ground peanuts as a nod to the texture of the rice.

Provided by Claire Saffitz

Categories     Bon Appétit     Lamb     Ground Lamb     Laos     Peanut     Rice     Lemongrass     Garlic     Cilantro     Chile Pepper     Lime Juice     Cucumber     Mint     Dinner     Salad     Lettuce     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 12

1 lemongrass stalk
4 garlic cloves
1/2 bunch cilantro, stems and leaves separated, stems coarsely chopped, plus sprigs for serving
1 large shallot, coarsely chopped
4 red Thai chiles, divided
1/2 cup salted, roasted peanuts
3 tablespoons fresh lime juice
1 tablespoon (or more) fish sauce
1 1/2 teaspoons demerara sugar or dark brown sugar
2 tablespoons vegetable oil
1 pound ground lamb (at least 10% fat)
Cooked white rice, Bibb lettuce leaves, sliced cucumber, lime wedges, and mint sprigs (for serving)

Steps:

  • Remove tough outer layers from lemongrass, cut 4" piece from bulb end, thinly slice, save remaining lemongrass for another use. Pulse lemongrass and garlic in a food processor until finely chopped. Add cilantro stems (reserve leaves for another use), shallot, and 1-2 Thai chiles, depending on how hot you like it, and pulse until finely chopped. Transfer to a large bowl; set aside. Pulse peanuts in food processor until coarsely ground and transfer to a small bowl; set aside. Thinly slice remaining chiles; set aside for serving.
  • Whisk lime juice, fish sauce, and demerara sugar in a small bowl; set lime dressing aside.
  • Heat oil in a large skillet, preferably cast iron, over high. Add lamb to skillet and press into a single flat layer with a flexible spatula. Cook, undisturbed, until underside is browned and crisp around the edges, 5-7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes. Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces.
  • Pour off all but 3 Tbsp. fat from skillet and set skillet over medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes. Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce, if desired.
  • Serve larb with rice, lettuce, cucumber, limes, mint sprigs, cilantro sprigs, and reserved chiles for making lettuce cups.

ARABIAN ROAST LAMB FIT FOR A KING AND QUEEN, WITH SPICED RICE



Arabian Roast Lamb Fit for a King and Queen, With Spiced Rice image

This is a mouthwatering recipe for Arabian roast lamb and spiced rice, and it is truly fit for a King and Queen! Roast leg or shoulder of lamb which is cooked a la cuillère (to such tenderness that you can cut it "with a spoon" ), accompanied by rice with ground meat and nuts, is a traditional and central part of any Arabian feast. This recipe which I have slightly adapted, is from Claudia Roden's book "Arabesque". She says that she got the recipe from famed caterer Nazira Bitar, who prepared a banquet in Stockholm that was hosted by the King of Jordan for King Gustav and Queen Silvia.

Provided by BecR2400

Categories     Long Grain Rice

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 22

5 lbs leg of lamb (or 2 shoulders)
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
salt and black pepper
2 tablespoons sunflower oil
1 onion, cut in quarters
1 head garlic, cut in half
2 1/2 cups basmati rice
1 large onion, chopped
3 tablespoons sunflower oil
1/2 lb ground beef
salt and black pepper
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
4 1/4 cups hot lamb (use 2 bouillon cubes) or 4 1/4 cups chicken stock (use 2 bouillon cubes)
1/3 cup sliced almonds
1/3 cup pistachios
1/3 cup pine nuts

Steps:

  • Preheat the oven to 425F degrees. Wash and trim the lamb of any excess fat, and pat dry with a clean cloth.
  • Rub the leg of lamb all over with the spices, salt, pepper, and oil. Place it in a large roasting pan and put it into the preheated oven. After 20 minutes, take the pan out of the oven, pour in 4 1/4 cups water, and add the onion and garlic. Cover the meat with a large sheet of foil and put it back in the oven. Lower the heat to 300F degrees, and cook for 3 hours.
  • While the meat is cooking, prepare the rice. Wash the rice in cold water, rinse in a fine mesh strainer under cold running water, and drain. In a large pan, fry the onion in 2 tablespoons oil until it is soft and beginning to color. Add the ground beef and cook, stirring, turning it over and crushing it with a fork to break up any lumps, until it has changed color. Add salt and pepper and all the spices: cinnamon, allspice, nutmeg, and cloves. Stir well and add the rice, then stir again.
  • Pour in the boiling stock, mix well, and simmer, covered, for about 10 to 20 minutes until the rice is tender. Add a little stock or water if it becomes too dry. Drain (if necessary) and keep it on the side until you are ready to serve.
  • Fry the almonds, pistachios, and pine nuts separately in the remaining oil until they just begin to color. When the leg of lamb is ready, place it on a serving dish with the rice. You can cut the meat off the bone into slices, if you wish. Sprinkle the fried nuts all over the rice. Serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce. Heat it through and serve it in a jug, first pouring off as much of the fat from the top as you can.

Tips:

  • Use high-quality lamb: The quality of your lamb will greatly impact the final dish, so make sure to use the best meat you can afford.
  • Trim the lamb well: Remove any excess fat or sinew from the lamb before cooking.
  • Marinate the lamb: Marinating the lamb will help to tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple combination of olive oil, garlic, lemon juice, and herbs is a good place to start.
  • Cook the lamb over medium-high heat: This will help to sear the meat and lock in the juices.
  • Do not overcook the lamb: Lamb is best cooked rare or medium-rare. Overcooking will make it tough and dry.
  • Let the lamb rest before carving: This will allow the juices to redistribute throughout the meat.
  • Serve the lamb with your favorite sides: Some popular options include rice, potatoes, or vegetables.

Conclusion:

Lamb larabique is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover lamb, and it can also be made with ground lamb. With its simple ingredients and easy-to-follow instructions, lamb larabique is a great recipe for beginner cooks. So next time you are looking for a quick and easy meal, give lamb larabique a try. You won't be disappointed!

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