Top-ranked recipe named "Roast Leg Of Lamb with Moroccan Spices"
Delicious for boneless lamb roasts; a nice change of spice profile compared to the usual garlic-rosemary on lamb.
"This version has the instructions written out completely and the units converted to imperial measures."- simonepdx
1. Preheat oven to 450 F
2. Mash butter, garlic, and ginger together in a small bowl, then add in the paprika, cumin, and coriander.
3. Trim the fat on the lamb to a thin layer. Make about 20 small incisions all over it. Pat it very dry.
4. Spread the butter spice mixture liberally all over the lamb.
5. Put lamb in an oiled roasting pan and sprinkle with the kosher salt. Add wine.
6. Put lamb in preheated oven, then immediately turn down the temperature to 325 F. Roast 1/2 hour per pound or slightly less to internal temp of 150 F. (as low as 135 for medium-rare, or higher if you like well done)
7. Remove lamb from oven and let sit 10-15 minutes. Slice the lamb thin and serve with fresh ground black pepper and the mint sauce on the side to drizzle over it.
(this is very much like English vinegar-based mint sauce. Note that it is not a gravy!)
1. While the lamb is roasting, prepare the sauce.
2. Stir the mint leaves into the two vinegars, muddle it, and stir in the sugar.
Optional I added about a half cup of the red wine left from cooking the lamb to this, and it tied the flavors together nicely.
I have served this with rutabagas simmered in some of the lamb drippings; spinach with cumin, lemon juice, and yoghurt; and whole wheat couscous with prunes and pine nuts. Fabulous meal!
chipco 2 weeks agoIt was delicious!
menziesja 4 years agoGreat flavour, simple, nice variation from standard.
simonepdx 5 years agoThis version has the instructions written out completely and the units converted to imperial measures.
simonepdx 5 years ago[I made edits to this recipe.]
simonepdx 5 years agoThe recipe has clearly been damaged or cut off when the author transcribed it, but the ingredients list made for an absolutely delicious roast lamb. If you use only a 3 lb boneless roast like I did instead of a 6 pounder, you can cut the start-to-finish time down to 2 hrs mins. I served it with rutabagas simmered in some of the lamb juice, spinach with lemon-yoghurt, and couscous with prunes and pine nuts. Fantastic meal. I will re-post it with corrections in the instructions area.