How to Cook Lamb With Moroccan Spice
Ingredients
Lamb
- 3 - 4 pounds of American Lamb shoulder cut into 4 equal chunks
- 1 tablespoon olive oil
Moroccan Spice (use half this amount only)
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon paprika
- 1 teaspoon allspice
- 1 tablespoon oregano
- 1 teaspoon turmeric
Sweet and Spicy Sauce
- 1 onion diced large Spanish onion
- 2 cloves garlic
- 1 bay leaf
- 1 cardamom pod
- 2 tablespoons fig balsamic vinegar any balsamic vinegar works too
- 1 cup figs fresh and cut in half or 1/2 cup dried figs diced
- 4 red chillies who or use less or swap for any type of spicy pepper
- 1 1/2 cup water stock or wine
Serve
- 3 cups cooked Moroccan herbed couscous
- Fresh mint
- Extra red chillies
Instructions
-
Preheat the oven to 375 degrees F.
-
Prepare the spice blend my mixing all ingredients together in a deep plate or jar.
-
Trim off excess fat from the lamb and make sure the meat is dry.
-
Flavor the lamb with half the spice mixture and toss them well.
-
Heat a heavy cast iron skillet over medium high heat and sear the lamb for 3 minutes per side until a golden crust is formed.
-
Now lower the heat to medium and start adding the ingredients for the sauce in order.
-
Make sure to toss the ingredients well and let the cook just until the mixture begins to simmer.
-
At that point, cover the pan with foil and continue roasting it in the oven for 1 hour. Roast the lamb for more or less time depending on how tender you prefer it to be.
-
Remove from the oven and serve the lamb on a bed of couscous, drizzled with extra sauce form the pan.
-
Enjoy!
Recipe Notes
OVEN LAMB TIPS
Have your butcher cut off your lamb chunks into equal sizes. Choose your favorite cut for this recipe.
Make the Moroccan spice blend ahead of time and store it in your spice cabinet for other recipes too!
For the Sweet and Spicy Sauce: use fresh or dried fruits. Figs are usually the first choice of fruit, however apricots and prunes are also popular.
As for the spice, make it as mild or spicy as you can handle. Also select the time of pepper that is relevant to your tastebud.
Searing the lamb before cooking in the oven produces a crust which offers a contrast in texture and intensifies the flavors.
Roast the lamb to your desired doneness.
Serve this Lamb recipe with Moroccan couscous, pasta, rice, bread, mashed potatoes or a simple salad.
Store leftover lamb in the fridge for up to 5 days and reheat in the oven for 10 minutes with a tablespoon of water.
ENJOY!!