MOROCCAN SPICED LAMB
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #lamb-sheep #dinner-party #spring #seasonal #meat #4-hours-or-less
You'll also love
Enrique Delgado
[email protected]???
Hollye Villegas
[email protected]Meh.
Md TAFSIR
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfectly.
A Liaqat
[email protected]Not bad, but not great. The lamb was a bit tough and the spices were not very flavorful.
Aķram Hossain
[email protected]Easy and flavorful. I used boneless lamb and cooked it in a skillet. It was done in about 30 minutes.
USA SURVEY with RKR
[email protected]Delicious! I followed the recipe exactly and the lamb turned out perfect. I served it with rice and a side of yogurt sauce.
Babar Abbasi
[email protected]This recipe was a bit too spicy for my taste, but I think I can adjust the amount of spices next time. The lamb was cooked perfectly though.
Jamshed Shake
[email protected]The lamb was a bit dry, but the spices were delicious. I think I'll try adding some more liquid next time.
kachi maitechukwu
[email protected]I made this dish for a potluck and it was a huge success! Everyone raved about the flavor and texture of the lamb. I will definitely be making this again.
Brenda Stone
[email protected]This recipe was easy to follow and the lamb turned out amazing! I used bone-in lamb shoulder and cooked it for 2 hours in a slow cooker. The meat was fall-off-the-bone tender and the spices were delicious.
Milica Kamilica
[email protected]This Moroccan-spiced lamb was a hit at my dinner party! The spices were perfectly balanced and the lamb was so tender. I served it with couscous and a side of roasted vegetables. Will definitely make this again.