Ingredients
-
1
-
1
-
3
-
3
-
2
-
4
-
1
-
20
-
20
-
2
-
-
-
-
-
Directions
Moroccan Lamb, I made this tonight It’s loosely based on a recipe from the Marie Claire cookbook Zest and used Ras el Hanout spice mix in it I have a recipe for that here-the no is 80983, Quick to prepare, very tasty I only had time to marinate the meat for 15min, but it was still wonderful , I made this tonight – it was gorgeous! My husband kept making mmmmmmmm sounds as he was eating it Apart from the fact that I had to grind everything for the ‘spice mix’ – (I never realised before that you could grind cinnamon sticks and cloves to powder But I didn’t have any ground spices so had to do my own ) – the recipe was very easy to do I put the meat in the marinade at 11 30am and it needed no further attention til I put the pan on at 6 30! My tweaks to the recipe as posted:- The only lamb I had in were some shoulder chops; so I boned and trimmed them I didn’t have any ‘ground ginger’ so used finely grated root ginger I served the lamb with a supermarket bagged salad (Asda Fine Sliced) but I did add tomatoes and sliced onion This recipe would work very well with chicken too Now I have my own little pot of ‘ras el hanout spice mix’ I’ll be trying it out in all kinds of recipes Though, as we like it spicy, I will be grinding some dried chillies to add to the spice mix
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Steps
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1
Done
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Mix Together the Lemon Juice, Zest, Olive Oil, Garlic and Spice Mix in a Ceramic or Non-Reactive Bowl. |
|
2
Done
|
Add the Lamb Back-Straps, Cover and Refrigerate 3 Hours or Over Night. |
|
3
Done
|
Remove the Lamb from the Marinade and Seal in a Pan Over High Heat. |
|
4
Done
|
Cook to Your Liking Medium/Medium Rare Is Best; Allow to Rest For a Few Minutes. |
|
5
Done
|
Toss the Fresh Herbs and Tomatoes Together and Divide Between 4 Plates. |
|
6
Done
|
Slice the Lamb on the Diagonal Across the Grain and Arrange Over the Salads. |
