Try this Moroccan Leg of Lamb recipe, or contribute your own.
Suggest a better description1. Prepare the marinade by grinding the garlic, mint, cumin, salt and paprika with a mortar and pestle. Alternatively you can use a food processor. Grind ingredients into a paste and then add the olive oil and lemon juice. Mix well.
2. Make little incisions in the lamb and then coat it well with the marinade. Make sure you coat the inside and outside of the lamb thoroughly.
3. Place lamb in a bowl and cover. Place it in the fridge for at least two hours or even overnight.
4. Remove the lamb from the fridge one hour prior to cooking. Pre-heat oven to 350F.
5. Place the lamb in a baking dish and roast for 1 hour and 20 minutes for pink meat. Roast the lamb for an extra 20 minutes for medium to well=done meat.
6. Meanwhile, prepare the cucumber sauce. Mix together the yogurt, cucumber, garlic, lemon juice, mint and cilantro. Add the salt and mix well. Set aside.
7. Prepare the cous cous about 20 minutes before serving the lamb. Bring the vegetable stock to a boil in a small pot. Remove the pot from the heat and add the cous cous. Cover and let it sit for about 5 minutes. Transfer to a serving bowl.
8. Add 1 TBSP of olive oil to the cous cous. Stir well with a fork. Add the curry powder and stir again. Next, add a pinch of salt.
9. Add the raisins and pinenuts to the cous cous and stir with a fork.
10. Remove the lamb when ready and slice it. Spoon some of the liquid from the pan onto the lamb. Serve on a bed of cous cous and spoon the yogurt sauce on top.
I don't eat curry, and the last time I made cous cous it didn't turn out - so I make a risotto. About 1/2 a white onion chopped, 4 cloves of minced garlic, olive oil, butter, a couple dashes of smoke paprika, a couple dashes of cayenne pepper, a pinch of cumin and a little salt and pepper. Saute all that together until the onions are soft (do not brown). The add rinse Risotto Rice, saute until rice is semi-transparent. The add 1/2 cup of white wine or so, then add boilding vegetable broth by the soup ladle full until rice is cooked. Once cooked, add 1/4 cup pine nuts, 1/4 cup currants, 1/4 cup asiago cheese and a couple TBSP butter. Remove from heat, cover and let sit for 2 - 5 mintues and serve.
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Serving Size: 1 Serving (2068g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1485 | ||
Calories from Fat: 356 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.5g | 53 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 22.1mg | 7 % | |
Sodium 5240.1mg | 181 % | |
Potassium 2044.9mg | 54 % | |
Total Carbohydrate 231.3g | 68 % | |
Dietary Fiber 17.4g | 70 % | |
Sugars, other 213.8g | ||
Protein 55.5g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1485
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