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Slow Cooked Moroccan Lamb | Emma Inteman

Slow Cooked Moroccan Lamb

  • 1 whole leg of lamb (or shoulder) on the bone (Can be done without bone too)
  • 4 tablespoons soft unsalted butter
  • 3 or 4 cloves of garlic, pressed
  • 2 teaspoons salt, or to taste
  • 1 teaspoon pepper, or to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon saffron threads, crushed
  • 1/4 teaspoon turmeric
  • 1 tablespoon olive oil

Trim excess fat from the leg of lamb, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.

Combine the butter with the garlic, spices and olive oil. Spread the mixture over the entire leg of lamb, working some butter into the incisions made with the knife. Place the leg of lamb in a roasting pan, and proceed with the following slow roasting method.

Very Slow-Roasting Method – 7 1/2 to 9 Hours

This is my preferred method, you can reduce cooking time to between four and five hours by using a 350° F (180° C) oven temp.

Preheat an oven to 250°F (120/130°C).

Place the lamb in a roasting pan and cover with foil,  or lid sealing the edges tightly. Roast the lamb, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the meat is tender enough to pinch off the bone. Note: Small legs (under 2 kg) may finish cooking in six hours; large legs may take closer to nine hours.

Remove the foil and increase the oven temperature to 475° F (240° C). Brown the lamb, basting frequently, for 15 to 30 minutes, or until the meat is well-colored.

Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb.  I prefer to drizzle tzatziki over the top and sprinkle fresh herbs (coriander or flat leaf parsley.

This dish is perfect served with my Herbed Lentil Pilaf recipe.

* Source: www.moroccan.foodabout.com


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