Leg of Lamb with Moroccan Seasonings Recipe
This was a wonderful leg of lamb that I cooked for a Holiday gathering this year. I took a base recipe for Moroccan Roast Lamb from one of my favorite cookbooks - Recipes from Morocco by Sufo. I then added roast potatoes and created a gravy from the drippings. It couldn't have come out much better. Everyone raved about it. I used boneless leg of lamb, because they have it at costco. The original recipe calls for a forequarter, which is probably even better. I cooked 10 pounds of lamb (two 5 pound roasts) which is enough for a large party. Cut in half for a family dinner. Enjoy!
- 2 boneless leg of lamb roasts (about 10 pounds)
- 1 stick softened butter
- 10 cloves garlic, peeled and finely chopped
- 1 Tbsp ground cumin
- 2 Tsp paprika
- 1 Tsp chili pepper or 1/2 Tsp Cayenne pepper
- 2 Tbsp kosher or sea salt
- 8 baking potatoes, peeled and quartered.
- 2 yellow onions, quartered.
- For Gravy
- 2 Tbsp corn starch or flour
- 1 cup beef stock
- 1/2 cup red wine.
- With a sharp knife, cut criss cross sections in the roasts. Mix the butter, garlic, cumin, paprika, pepper and salt into a paste and rub it all over the two roasts, rubbing it into the cuts. Leave covered with a cloth for 2-3 hours to let the meat absorb the flavors, or refrigerate up to 1 day.
- Preheat oven to 450 F.
- Place the lamb fat side down onto a baking sheet big enough to contain both roasts and the onions and potatoes around them. Put the onion quarters around the roast.
- Roast in the hot oven for 5 minutes, then reduce head to 325 F and cook for 2 1/2 hours or so, basting periodically with the melted butter if you like.
- After about 1 hour, put the quartered potatoes around the roasts. Put any potatoes that won't fit in a roasting or baking dish next to the roasts.
- Check the lamb with a meat thermometer and remove at about 150 F for medium rare and 160 F for medium (I removed at 155 F). Remove to a cutting board and cover with foil and let sit for 10 minutes while you make the gravy.
- Remove potatoes and some of the onions from the pan, reserving the butter and drippings. Pour off any excess fat that you don't want in the gravy. Place the roasting pan on your stove and turn the burner(s) to medium high.. Add a cup of beef stock and 1/4 to 1/2 cup of red wine to the pan. Using a wooden spoon or spatula (or firm plastic if you don't have wood), gradually scrape the lamb drippings and onions from the bottom of the roasting pan into the gravy. Mix about 2 Tbsp of flour with 4 Tbsp of cold water in a jar or cup and shake vigorously to mix. Stir further if flour is not completely dissolved. Pour flour mixture into the roasting pan and gradually stir into the gravy. If the gravy is not thick enough, add some additional flour and water mixture to the pan.
- The gravy should be plenty salty and spicy from the drippings, but add salt or black pepper to taste if needed.
- Slice the lamb and put it in a serving platter, pouring any juices from the lamb over the slices on the platter. Put the gravy and potatoes in serving bowls and enjoy the feast!
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|Amount Per Serving||%DV|
|Serving Size 169g|
|Recipe makes 12 servings|
|Calories from Fat 70||40%|
|Total Fat 7.96g||10%|
|Saturated Fat 4.92g||20%|
|Trans Fat 0.0g|
|Total Carbs 22.79g||6%|
|Dietary Fiber 2.9g||10%|