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Page history last edited by PBworks 13 years, 8 months ago

Lamb recipes


Moroccan Leg of Lamb With Mint Dressing


1 9-to-11-pound bone-in leg of lamb, trimmed of fat and membrane

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/3 cup fruity-tasting olive oil

1/3 cup lemon juice

1 tablespoon lemon zest

2 tablespoons minced garlic

1 tablespoon harissa (Moroccan chili paste), more for serving

1 teaspoon whole coriander seeds, toasted and crushed

½ teaspoon ground cumin


Mint dressing (see recipe).

2 cups tightly packed mint leaves, washed and dried

2 tablespoons chopped shallots

2 teaspoons red wine vinegar

½ cup fruity-tasting olive oil

1 small clove garlic, minced

½ teaspoon kosher salt, more to taste

Freshly ground black pepper to taste.

In a food processor, combine mint, shallots, vinegar, olive oil, garlic and salt until smooth. Season to taste with salt and black pepper.


1. Score meaty side of lamb in a diamond pattern of ¼-inch-deep cuts about 1½ inches apart. Season with salt and pepper, and place scored-side up in a large roasting pan.

2. In a small bowl, whisk olive oil with lemon juice, lemon zest, garlic, harissa, coriander seeds and cumin. Pour marinade over lamb and massage into crevices. Cover pan with aluminum foil and refrigerate 2½ hours or overnight. Remove from refrigerator 1½ hours before cooking to return lamb to room temperature; in last 15 minutes, heat oven to 450 degrees.

3. Remove foil from pan and place pan on middle oven rack; turn heat down to 350 degrees. Roast, basting lamb with pan juices every ½ hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1¾ hours total. Remove from oven, tent loosely with foil, and let rest 15 minutes before carving. Serve with harissa and mint dressing.

Yield: 8 to 10 servings.



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