Moroccan Spice-Rubbed Leg Of Lamb Recipe

Name: Moroccan Spice-Rubbed Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zest from 2 lemons, finely julienned; 1/2 cup fresh lemon juice; 1/4 cup honey; 2 teaspoons coriander seeds, coarsely cracked; 1 teaspoon ground cardamom; 1 teaspoon ground cumin; 1 teaspoon cinnamon; 1 teaspoon sweet paprika; 1 teaspoon turmeric; 1/4 teaspoon cayenne pepper; 7 1/2 -pound boneless leg of lamb, rolled and tied; 1 whole unpeeled head of garlic, halved horizontally; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil

Servings: persons

Zest from 2 lemons, finely julienned
1/2 cup fresh lemon juice
1/4 cup honey
2 teaspoons coriander seeds, coarsely cracked
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon sweet paprika
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
7 1/2 -pound boneless leg of lamb, rolled and tied
1 whole unpeeled head of garlic, halved horizontally
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

1
1. Preheat the oven to 375u00b0. In a small saucepan of boiling water, blanch the lemon zest until softened and pale, about 10 minutes. Drain and transfer to a small bowl. Stir in the lemon juice and honey.
2
2. In a small skillet, combine the coriander, cardamom, cumin, cinnamon, paprika, turmeric, and cayenne. Toast the spices over high heat, stirring frequently, until fragrant, about 1 minute.
3
3. Light a charcoal grill or heat a grill pan. Rub the lamb all over with the cut sides of the garlic. Coat well with the toasted spices. Season with salt and pepper and brush with the oil. Grill the lamb over moderate heat until well browned all over, about 5 minutes per side.
4
4. Transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4 hours. Brush the lamb liberally with the honey-lemon sauce and roast for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the leg registers 140u00b0 for medium-rare meat.
5
5. Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes before carving. Pour the pan juices into a sauceboat and serve alongside the lamb.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Zest from 2 lemons, finely julienned, 1/2 cup fresh lemon juice, 1/4 cup honey, 2 teaspoons coriander seeds, coarsely cracked, and more.

Yes, Moroccan Spice-Rubbed Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Spice-Rubbed Leg Of Lamb

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