Ingredients
-
2
-
2
-
1/2
-
3
-
2
-
1
-
1/4
-
3 - 4
-
-
-
-
-
-
-
Directions
Moroccan Butterflied Leg of Lamb, Moroccan food can be pungent and spicy But in this recipe, the spices infuse the lamb as it cooks gently over indirect heat A perfect and authentic accompaniment would be couscous with golden raisins From Weber’s Art of the Grill, one of my favorite grilling cookbooks PREP TIME DOES NOT INCLUDE 1 HOUR MARINATING TIME, Moroccan food can be pungent and spicy But in this recipe, the spices infuse the lamb as it cooks gently over indirect heat A perfect and authentic accompaniment would be couscous with golden raisins From Weber’s Art of the Grill, one of my favorite grilling cookbooks PREP TIME DOES NOT INCLUDE 1 HOUR MARINATING TIME
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Steps
|
1
Done
|
Make the Paste: in a Medium Saut Pan Over Medium Heat, Toast the Coriander Seeds, Peppercorns and Cloves. Shake the Pan Occasionally, Until the Spices Begin to Smoke, About 2-3 Minutes. Transfer to a Mortar or Spice Grinder and Grind. Transfer to a Small Bowl and Mix in the Garlic, Orange Zest, Salt and Olive Oil. |
|
2
Done
|
Spread the Leg of Lamb Flat. Trim the Excess Fat and Sinew from the Inside and the Outside. With the Fat Side Facing Down, Use a Sharp Knife to Make Several Horizontal Slits at a 45 Degree Angle Into the Thickest Parts of the Lamb, Until the Meat Is of Even Thickness. With a Meat Mallet, Pound the Lamb to an Even Thinness of About 1 1/2 Inches. |
|
3
Done
|
Spread the Spice Paste Evenly Over Both Sides of the Lamb. Wrap in Plastic Wrap and Refrigerate For at Least 1 Hour, or as Long as 8 Hours. |
|
4
Done
|
Grill the Lamb, Fat Side Down First, Directly Over Medium Heat, Turning Once. the Lamb Will Take 15-25 Minutes to Reach Medium Rare. |
|
5
Done
|
Remove the Lamb from the Grill and Let It Rest For 5 Minutes Before Slicing. Carve the Meat on a Slight Diagonal Across the Grain. Serve Warm. |
