MOROCCAN SPICED LAMB WITH HARISSA
Provided by Food Network
Time 45m
Yield about 20 pieces
Number Of Ingredients 20
Steps:
- Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
- Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
- Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
- If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.
- Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
- Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
- In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.
SPICE-RUBBED LAMB SKEWERS WITH HERB-YOGURT SAUCE
Provided by Florence Fabricant
Categories dinner, lunch, main course
Time 4h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Slice lamb into 12 strips, each 1/2-inch thick, about 2 inches wide and 4 to 6 inches long. Place in a dish and rub with 1 tablespoon oil. Mix paprika, cumin, 3/4 teaspoon pepper and 1/2 teaspoon salt together and rub over meat. Cover and set aside for 4 hours at room temperature. Place 12 8-inch bamboo skewers in water.
- Mince garlic and herbs by hand or machine. Place in a serving bowl and add yogurt and 2 tablespoons oil. Add 2 to 4 tablespoons cold water to thin to saucelike consistency. Stir in remaining 1/4 teaspoon pepper and add salt to taste. Refrigerate.
- About 30 minutes before serving, heat grill or broiler. Heat remaining oil in a skillet, add onion and sauté over medium heat until just starting to brown. Place in a serving dish.
- Thread meat on skewers and sear quickly on grill or broiler, 1 1/2 to 3 minutes a side for medium-rare to medium. Arrange on a platter, lightly toast cut sides of pita breads on grill or under broiler. Arrange in a basket. Serve kebabs with pita, onions and sauce.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 20 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 750 milligrams, Sugar 5 grams
SPICE RUBBED LAMB TENDERLOIN AND YOGURT SAUCE
Steps:
- For the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside.
- For the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper.
- Sprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.
- Serve with the yogurt sauce.
Nutrition Facts : Calories 297 calorie, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 94 milligrams, Sodium 230 milligrams, Carbohydrate 8 grams, Fiber 1.5 grams, Protein 33 grams, Sugar 5 grams
OLIVE-AND-SPICE-RUBBED LEG OF LAMB
Provided by Food Network Kitchen
Categories main-dish
Time 3h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
- Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
- Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
- Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
- Photography by Con Poulos
SLOW-COOKED HARISSA LAMB
Try this slow cooked harissa lamb as an alternative roast. We love the texture - it's half-roasted and half-pulled, fork-tender but still easy to carve
Provided by Tom Kerridge
Categories Dinner
Time 5h30m
Number Of Ingredients 12
Steps:
- If you're making the harissa, tip the dried chillies into a heatproof bowl and pour over just enough boiled water from the kettle to cover. Cover the bowl and leave to cool. Once cool enough to handle, drain the chillies, reserving the water. Remove any stalks and pat dry with kitchen paper. Tip the chillies into a food processor with the garlic, 1 tsp salt, the olive oil, spices and vinegar, and blitz to a purée. If needed, add a little of the reserved water to loosen. Will keep, chilled, for up to a month.
- Make 15 cuts, about 3-5cm long, all over the lamb. Reserve 1 tbsp of the harissa paste, then rub the rest all over the lamb and into the cuts. Scatter the onions into a large roasting tin and sit the lamb on top. Leave at room temperature for 1 hr, or cover and chill overnight.
- Heat the oven to 160C/140C fan/gas 2. Roast the lamb for 4-5 hrs until the meat is fork-tender. Lift the lamb out onto a large board or serving plate. If the tin is flameproof, pour in the stock; if not, tip the contents of the tin into a saucepan first. Bring to the boil, scrape up any browned bits using a wooden spoon, and cook until the liquid is reduced by about a third - it should be a thick, rich onion gravy. Stir in the reserved harissa and the chopped coriander. Serve the lamb with the onion gravy.
Nutrition Facts : Calories 716 calories, Fat 43 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 53 grams protein, Sodium 1.4 milligram of sodium
MOROCCAN-STYLE BARBECUED LEG OF LAMB
Mary Cadogan demonstrates the technique of boning out a leg of lamb and how to cook it
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Mix the butter and oil in a bowl, then stir in the spices, thyme, garlic, lemon zest and juice. Add the harissa, 1 tsp salt and plenty of freshly ground black pepper, and mix well.
- Put the butterflied lamb (see step-by-step guide) in a large shallow dish and spoon over the marinade. Using your hands, rub it all over the meat. Cover loosely with foil or cling film and leave to marinate for at least 2 hrs, or overnight in the fridge.
- Light the barbecue, adding plenty of coals. When it is ready, add the lamb, fat-side down, and cook on a fairly high heat for 5 mins until well browned. Turn over and cook for another 5 mins to brown the other side.
- Move the coals to the sides of the barbecue to reduce the heat under the meat and cook more gently for 30-40 mins, turning occasionally. This timing will give you pink meat.
- Remove the meat to a large board and cover tightly with foil. Leave to rest for 10-15 mins.
- For the sauce, fold the harissa, a little salt and the coriander into the yogurt. Cut the lamb into thick slices and serve with the sauce and couscous, if you like.
Nutrition Facts : Calories 734 calories, Fat 45 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 81 grams protein
LEG OF LAMB IN A SPICY YOGURT SAUCE
This is delicious, I make this for special occasions, it also looks impressive. I do not find it too spicy just nicely spiced. A green vegetable and rice are good with this Raan masaledar!
Provided by PetsRus
Categories Lamb/Sheep
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
- Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
- Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
- The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
- Stab the lamb all over, making good deep cuts.
- Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
- Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
- Cover and refrigerate for at least 24 hours.
- When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
- Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
- Remove the foil and bake for another 45 minutes or longer if you prefer.
- During this time baste the meat regularly with the sauce.
- Scatter, or make nice pattern, the sultanas and almonds over the top of lamb in the yogurt paste.
- Bake for another 5-6 minutes.
- Remove the dish from the oven; leave it a warm place for 15 minutes or so.
- Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
- Serve the leg on a platter with the sauce poured around it.
SPICE-RUBBED BUTTERFLIED LEG OF LAMB
Categories Herb Lamb Marinate Low Carb Summer Grill/Barbecue Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
- Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
- Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.
SPICED LEG OF LAMB WITH FIG CAPONATA AND HARISSA
The foods from North Africa and the Middle East truly have some of the deepest flavors I've ever tasted. Don't be daunted by the length of the recipe: This dish is not at all difficult to throw down, and the results are well worth the long shopping list. The Harissa sauce can be made a day ahead and the caponata is also good by itself or as a side dish.
Yield serves 6 to 8
Number Of Ingredients 30
Steps:
- Start by roasting the peppers for the harissa. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins; then peel. Toast the cumin, coriander, and caraway seeds in a dry skillet over low heat until fragrant, shaking the pan so they don't scorch. In a clean coffee grinder or spice mill, grind the spices to a powder and then put them in a food processor with the roasted peppers, garlic, chiles, salt, and oil. Pulse until the sauce is well blended and smooth, adding a little more oil to thin it out, if necessary. Set the harissa aside while preparing the caponata.
- Pour the oil into a large, deep skillet set over medium heat. Add the anchovies and red pepper flakes. Cook and stir for a few minutes to create a base flavor. Fry the eggplant until it absorbs the oil and browns, stirring often. Add the tomatoes, onion, and garlic, and continue to cook until the vegetables break down and soften, about 15 minutes. Toss in the capers, raisins, pine nuts, balsamic vinegar, sugar, and basil; season with salt and pepper. Lower the heat and slowly simmer until thick, about 20 minutes. Add the figs in the last 5 minutes of cooking to soften them slightly. The caponata tastes superb hot, cold, or at room temperature.
- Preheat a gas or charcoal grill and get it very hot. Lay the lamb out on a flat surface and open it like a book. Mix together the yogurt, garlic, mint, and cilantro and spread an even, thin layer over the meat. Roll it up and tie it with butcher's twine like you would a roast. If you have time, let the lamb sit for 1 hour. Drizzle the roast with oil and season generously with salt and pepper. Cut the roast in half crosswise so it's easier to handle and cooks quicker. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill. Put the lamb roasts on the outer part of the grill so the outside doesn't burn before the inside is cooked. Grill until the meat is nicely browned on all sides, about 1 hour. The lamb is medium-rare when the internal temperature reads 130°F.; it will still be pink inside. Allow the roasts to stand for 10 minutes to let the juices settle before cutting off the twine and slicing.
- Preheat the oven to 350°F. Set the lamb roasts fat side up in a roasting pan and put them in the oven. After 1 hour, start testing for doneness. Proceed as above.
GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE
Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 12 to 15 servings
Number Of Ingredients 19
Steps:
- Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
- Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
- Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 11 grams, Sodium 566 milligrams, Sugar 2 grams
YOGURT-MARINATED ROAST LEG OF LAMB
A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)
Provided by Paul Berglund
Categories main-dish
Time P2DT4h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
- Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
- Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
- After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
- After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
- Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
- Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.
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