ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB
Steps:
- Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequently, for 5 or so minutes, until fragrant. Transfer to plate and let cool thoroughly. Grind cumin, coriander and peppercorns with a mortar and pestle or in a spice grinder. Combine the cumin mixture in a bowl with the remaining rub ingredients, stirring to thoroughly blend. Spread the rub evenly over the entire surface of the leg of lamb. I spooned it on, then used my hands. Wrap the leg of lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting. Roast the leg of lamb. Preheat the oven to 350ºF. Lightly oil a baking pan [just to make it easier to clean later] and place the leg of lamb in a rack in the pan. Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Variations in ovens and the size of the leg of lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the lamb well before you think it should be done [make sure you don't hit the bone-that will give you an inflated reading]. You're shooting for an internal temperature of anywhere from 130 to 145ºF. Remove from the oven and let it rest, tented lightly with foil, for 10 minutes before slicing and serving. Kitchen Notes Seeds or powder? If you don't have cumin seeds and coriander seeds, you can substitute the powdered versions of both. We use boatloads of ground cumin in our kitchen. But grinding freshly toasted seeds really makes for a more flavorful blend, and it's quick and easy to do. Other uses for Moroccan spice rub. This flavorful rub will bring big flavor to chicken, beef and pork too. Roasting, braising or pan grilling are good ways to cook with it. Indirect grilling would work nicely too.
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Tessa Hope (Lps Tessa)
[email protected]Meh
Razwan Malik
[email protected]Not for me
Padam Kalauni
[email protected]Could be better
Md Hasan ClD
[email protected]Not bad!
DUDAN ALVAREZ
[email protected]Amazing!
Rana Abdulrehman
[email protected]This dish was a disappointment. The lamb was tough and the spice rub was bland. I would not recommend this recipe.
Ramon Millan
[email protected]The lamb was a little dry, but the spice rub was delicious. I think I would cook the lamb for a shorter amount of time next time.
Lisa Higa
[email protected]This recipe was easy to follow and the lamb turned out amazing. The spice rub was flavorful and the meat was tender and juicy. I would definitely make this again.
Lenton Allen JR
[email protected]I made this dish for my family and they loved it! The lamb was cooked perfectly and the spice rub was delicious. I will definitely be making this again.
Muzaffar Baig
[email protected]This roast leg of lamb was a hit at our dinner party! The Moroccan spice rub was incredibly flavorful and gave the lamb a tender and juicy texture. I highly recommend this recipe to anyone looking for a special occasion dish.