Best 10 Moroccan Spiced Lamb Recipes

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Immerse yourself in the captivating flavors of Moroccan cuisine with our curated collection of delectable lamb recipes. Embark on a culinary journey to North Africa, where aromatic spices dance harmoniously with tender lamb, creating dishes that tantalize the taste buds and transport you to vibrant Moroccan souks. From the classic tagine to flavorful meatballs and succulent grilled skewers, our recipes offer a diverse exploration of Moroccan lamb cuisine. Each dish is carefully crafted to showcase the unique blend of spices that define Moroccan cooking, promising an unforgettable dining experience. Whether you're a seasoned home cook or a novice culinary adventurer, our recipes are designed to guide you effortlessly through the process of creating authentic Moroccan lamb dishes that will impress your family and friends. So, gather your ingredients, fire up your stove, and prepare to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

MOROCCAN-SPICED RACK OF LAMB



Moroccan-Spiced Rack of Lamb image

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

¼ cup chopped fresh mint
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 ½ teaspoons ground ginger
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground paprika
½ teaspoon ground coriander
½ teaspoon salt
1 pinch cayenne pepper, or to taste
1 pinch ground cloves, or to taste
1 (8 bone) rack Lamb, domestic, rib, separable lean and fat, trimmed to 1/8" fat, choice, raw

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 SPICED LAMB WITH HARISSA



Moroccan Spiced Lamb with Harissa image

Provided by Food Network

Time 45m

Yield about 20 pieces

Number Of Ingredients 20

1/2 chewy baguette
Olive oil
Salt and pepper
Salt and pepper
1/2 cup harissa paste (can be store bought)
1/4 cup sour cream
1 lemon, zested and juiced
1 lemon, zested and juiced
2 racks Australian lamb, trimmed
About 3 1/2 tablespoons Moroccan Spice Mix, recipe follows
Julienned dried apricots, for garnish
Chervil sprigs, for garnish
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon coriander seeds
1 tablespoon paprika
1/2 tablespoon black peppercorns
1 cinnamon stick
1/2 tablespoon ground nutmeg
1/2 tablespoon whole cloves

Steps:

  • Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
  • Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
  • Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
  • If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.
  • Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
  • Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
  • In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.

MOROCCAN SPICED LAMB CHOPS



Moroccan Spiced Lamb Chops image

Make and share this Moroccan Spiced Lamb Chops recipe from Food.com.

Provided by chia2160

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 teaspoon grated nutmeg
1 pinch clove
1 teaspoon ground black pepper
1 teaspoon white pepper (or use 2 tsp of ground mixed pepper)
1 1/2 teaspoons cinnamon
2 teaspoons ground cardamom
1 pinch cayenne
1 pinch cumin
1 pinch turmeric
1 pinch sea salt
8 lamb rib chops
2 tablespoons olive oil or 2 tablespoons grapeseed oil

Steps:

  • in a small bowl combine spices.
  • sprinkle on both sides of lamb chops, save the rest for another dish.
  • heat oil in skillet, add lamb and cook 5-10 minutes per side for med rare to medium.

Nutrition Facts : Calories 70, Fat 7, SaturatedFat 1, Sodium 146.5, Carbohydrate 2.4, Fiber 1.1, Sugar 0.1, Protein 0.3

MOROCCAN-SPICED LAMB BURGERS



Moroccan-Spiced Lamb Burgers image

Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling."

Provided by Dr. Jenny

Categories     Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground lean lamb
1 yellow onion, finely chopped
3/4 cup fresh breadcrumb (fine)
1/4 cup chopped of fresh mint
2 garlic cloves, finely chopped
1 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon salt (plus more to taste)
1/4 teaspoon ground cayenne pepper
1 large tomatoes, diced
3 tablespoons chopped fresh cilantro
4 whole wheat pita bread
1 cup plain yogurt (whole milk or low fat)
1 cup alfalfa sprout

Steps:

  • In a bowl, combine the lamb, onion, bread crumbs, mint, garlic, cumin, coriander, 3/4 tsp salt, and the cayenne. Using your hands, mix gently but thoroughly. Divide the mixture into 4 equal portions and form each into an oval patty about 4 1/2 inches long and about 3/4 inch thick.
  • In a small bowl, stir together the tomato and cilantro and season with salt. Let the patties and the tomato mixture stand at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours. If refrigerated, remove from the refrigerator 15 minutes before grilling.
  • Prepare a charcoal or gas grill for direct grilling over high heat.
  • Grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until nicely charred and cooked to your liking, 5-6 minutes per side for medium. About 1 minute before the burgers are done, place the pita breads along the edges of a charcoal grill where the heat is less intense, or on an area of a gas grill with lower heat, so they can warm.
  • To assemble the sandwiches, coat the pockets of the pita breads lightly with some of the yogurt, then slip a lamb burger into each bread. Add the tomato mixture, sprouts, and the remaining yogurt, or serve these condiments on the side.

MOROCCAN SPICED LAMB STUFFED BELL PEPPERS



Moroccan Spiced Lamb Stuffed Bell Peppers image

I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.

Provided by FDADELKARIM

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

5 large red bell peppers or 5 large green bell peppers
1 1/2 cups short grain brown rice, cooked
1 lb ground lamb
1/2 teaspoon salt
3 garlic cloves, minced
2 tablespoons lemon juice
1/4 cup of fresh mint, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups chicken broth

Steps:

  • Cut the tops of the peppers, remove the core & seeds.
  • Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
  • Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
  • Brown lamb and garlic in a large skillet over medium heat.
  • Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
  • Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
  • Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.

MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA



Moroccan-Spiced Pastitsio with Lamb and Feta image

Provided by Rozanne Gold

Categories     Lamb     Pasta     Bake     Sauté     Low Cal     Dinner     Buffet     Casserole/Gratin     Feta     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 10 servings

Number Of Ingredients 18

2 tablespoons olive oil
1 1/4 cups chopped red onion
2 large garlic cloves, chopped
1 pound ground lamb
1 28-ounce can diced tomatoes in juice
2 tablespoons dried mint
1 1/2 tablespoons ras-el-hanout
1 tablespoon tomato paste
3 teaspoons ground cumin, divided
1 teaspoon ground cinnamon
3 cups whole milk, divided
8 tablespoons (1 stick) unsalted butter, divided
6 tablespoons all purpose flour
3 large eggs, separated
6 ounces feta cheese, crumbled
1 pound penne rigate
1/2 cup freshly grated Parmesan cheese, divided
Ingredient info: Look for ras-el-hanout at specialty foods stores or order it online at adrianascaravan.com.

Steps:

  • Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
  • Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using.
  • Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
  • Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.

MOROCCAN SPICED LAMB



Moroccan Spiced Lamb image

A recipe from TV political correspondent Andrew Marr, that was on 'Full on Food' a year or so ago. Just found the print-out in my stash. Haven't made this yet, but I'm hoping to over Easter.

Provided by Ppaperdoll

Categories     Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 leg of lamb, boned
4 -6 tablespoons chopped of fresh mint
100 g dried apricots, chopped
100 g dried dates, chopped
100 g pine nuts, toasted and crushed
1 orange, zest of
1 lemon, zest of
1 tablespoon olive oil
4 -6 tablespoons harissa, plus extra for the gravy
4 tablespoons cumin seeds
red wine

Steps:

  • Preheat oven to 220 degrees C/ 425 degrees F.
  • In samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. Season with salt and pepper.
  • Press fruit mixture into leg cavity, tie with kitchen string to hold together. Spread harissa paste over leg and sprinkle with cumin seeds.
  • Place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram (20 minutes per pound) or until lamb is cooked to desired done-ness.
  • Remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.
  • For gravy, put roasting tin on stove top and bring to a high heat. Stir in a teaspoon of harissa paste, (optional), a splash of red wine and enough water to bring it to a gravy-like consistency.
  • Let gravy bubble and thicken until reduced by half.
  • Carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.

Nutrition Facts : Calories 235.9, Fat 14.7, SaturatedFat 1.2, Sodium 10.2, Carbohydrate 27.2, Fiber 3.9, Sugar 20.1, Protein 4.1

MOROCCAN BREAD WITH CHARMOULA AND SPICED LAMB



Moroccan Bread with Charmoula and Spiced Lamb image

Provided by Rafih Benjelloun

Categories     Bread     Herb     Lamb     Side     Bake     Spice     Bell Pepper     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 breads (2 servings per bread)

Number Of Ingredients 24

For lamb
1/2 pound boneless leg of lamb steaks, trimmed, cut into 3 x 1/2 x 1/4-inch strips
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
1/2 teaspoon ground coriander
For dough
1 cup warm water (105°F. to 115°F.)
4 teaspoons dry yeast
1/4 cup olive oil
1 1/2 teaspoons salt
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
2 tablespoons olive oil
Charmoula topping
2/3 cup thinly sliced red bell pepper
2/3 cup thinly sliced red onion
2/3 cup chopped fresh cilantro
1/4 cup water
2 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chopped garlic
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1/4 teaspoon dried crushed red pepper

Steps:

  • Make lamb:
  • Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day.
  • Make dough:
  • Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour.
  • Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate.
  • Make charmoula:
  • Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.
  • Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets.
  • Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.

MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA



MOROCCAN-SPICED PASTITSIO WITH LAMB AND FETA image

Categories     Pasta

Yield 10 Servings

Number Of Ingredients 17

•2 tablespoons olive oil
•1 1/4 cups chopped red onion
•2 large garlic cloves, chopped
•1 pound ground lamb
•1 28-ounce can diced tomatoes in juice
•2 tablespoons dried mint
•1 1/2 tablespoons ras-el-hanout
•1 tablespoon tomato paste
•3 teaspoons ground cumin, divided
•1 teaspoon ground cinnamon
•3 cups whole milk, divided
•8 tablespoons (1 stick) unsalted butter, divided
•6 tablespoons all purpose flour
•3 large eggs, separated
•6 ounces feta cheese, crumbled
•1 pound penne rigate
•1/2 cup freshly grated Parmesan cheese, divided

Steps:

  • •Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, ras-el-hanout, tomato paste, 21/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper. •Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm over low heat, whisking often, before using. •Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend. •Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastitsio until heated through, about 40 minutes. Let stand 5 to 10 minutes.

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



Moroccan Spiced Roasted Leg of Lamb Recipe - (4.2/5) image

Provided by danand

Number Of Ingredients 22

LAMB:
2 1/2 to 3 pounds leg of lamb, boneless
SPICE RUB:
1 tablespoon ground turmeric
1 tablespoon smoked paprika
1 tablespoon fennel seeds
1/2 tablespoon cayenne pepper
1/2 tablespoon ground cinnamon
1/2 tablespoon ground cloves
Salt and pepper
3 cinnamon sticks
Large bunch of thyme
Olive oil
2 stalks of celery, roughly chopped
1 large onion, roughly chopped,
3 carrots, peeled roughly chopped,
3 tablespoons honey
LIME MUSTARD VINAIGRETTE:
2 tablespoons mustard
2 tablespoons olive oil
1 zest of lime
Juice from lime

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.

Tips:

  • Choose high-quality lamb: Look for lamb that is well-marbled, as this will ensure that it is tender and flavorful.
  • Use a variety of spices: The spices in this recipe are essential for creating the authentic Moroccan flavor. Be sure to use a good quality cumin, coriander, paprika, and cinnamon.
  • Cook the lamb slowly: This will allow the spices to penetrate the meat and develop their full flavor.
  • Serve the lamb with traditional Moroccan sides: Couscous, vegetables, and yogurt are all popular accompaniments to Moroccan lamb.

Conclusion:

This Moroccan spiced lamb recipe is a delicious and easy way to enjoy the flavors of Morocco. The lamb is tender and flavorful, and the spices create a warm and inviting aroma. This dish is perfect for a special occasion or a weeknight meal. Serve it with your favorite Moroccan sides and enjoy!

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