Tuesday, May 1 2012, 11:37 AM MDT
Moroccan Roasted Lamb
As aired on April 5, 2012
Recipe Courtesy of Trey Hatch
This recipe is based on the spit-roasted lamb of Morocco and is my all-time favorite preparation.
Because most of us don't have room in the backyard for a pit of hot coals, this home version works nicely in the oven.
Start with a very hot oven and then diligently baste with pan juices every fifteen minutes over lowered heat.
The results are buttery-tender insides and deliciously crunchy outside.
This scaled-down version is made with boneless leg of lamb, but bone-in or even a full ten-pound forequarter is closer to the authentic Moroccan preparation.
Use what you can find and enjoy every hot mouthful.
3 ½ pounds boneless leg of lamb (for lamb with the bone-in, use about 5-6 pounds)
2 Tablespoons butter
2 cloves garlic, peeled and mashed
salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 Tablespoon ground coriander seed.
Preheat oven to 475-degrees.
In a small bowl combine butter, garlic, salt and pepper, cumin, paprika and coriander.
On work surface lay out lamb, fat side up.
Trim fat to ½-inch thick.
Make long ½-inch deep slits down the layer of top fat.
Spread seasoned butter over the whole lamb, rubbing into slits.
Roll lamb back up into a uniform roast and secure with twine or skewers.
Place lamb in a large roasting pan and allow it to rest for ten minutes. Roast lamb in oven for fifteen minutes and then turn down oven to 350-degrees.
Baste frequently with pan juices.
Continue roasting until lamb is tender and internal thermometer reads 170-degrees.
Allow meat to rest ten minutes before digging in.
Meat should still be slightly pink.
Do not wash roasting pan.
Reserve pan drippings for Harissa Sauce.
Slice lamb and serve with couscous and sauce.
Use the pan drippings from the roasted lamb to make this terrific savory sauce.
This takes the concept of 'au jus' to a whole new level.
1 can low-salt beef broth
1 teaspoon sambal oelek (Indonesian chili sauce like Sriracha brand; found in the Asian section of most supermarkets); or use any hot sauce
1 Tablespoon lemon juice
1 to 2 Tablespoons olive oil
pinch of ground cumin to taste
parsley, finely chopped
cilantro, finely chopped
Remove lamb from roasting pan.
Heat pan drippings over medium high heat.
Add enough beef broth to drippings to yield at least one cup of liquid.
Whisk in all other ingredients and heat to simmer.
Pour sauce into a small serving bowl and spoon over hot slices of Moroccan Lamb.
Pass sauce separately
(Copyright 2012 Sinclair Broadcasting Group)