Moroccan Roast Lamb
Thursday, 4 July 2013
Summer tiiiiiiiime, and the living is eeeeeasy. That's how I feel right now. Kind of. I'm interning at the moment so am a busy little bee but I still love to make time at the weekend to make special meals. As it's sunny (hurrah, please stay sunny for at least a few more weeks) I can't bring myself to cook a traditional roast, I don't know about you but 26c weather means exotic cooking. I went for a spicy, fresh and pretty darn exciting Moroccan roast lamb last weekend. It's pretty easy to whip up and only needs five more minutes attention than your average roast.
I know I primarily mess around with student cooking, but it is the summer and we are all mostly at home with a free access to the fridge... So there are two benefits of being at home, number one: everyone sits down together at a weekend and enjoys some wonderful food and number two: I can cook with large cuts of meat and really experiment, stuff that I wouldn't be able to do at uni. Both factors are down to my parents. Well done guys.
So lets all get in the kitchen this weekend and spice up some lamb to say thank you to our ever enduring parents.
For Moroccan Roast Lamb you will need (this recipe feeds 3 but it can be easily doubled):
Zest of two lemons and the juice of one
2 tbsp honey
1 tsp ground cumin
1 tsp chilli flakes
1 tsp paprika
1 tsp cinnamon
Good lug of olive oil
1.5kg leg of lamb
Salt and pepper
Begin by preheating the oven to 190c.
Now toast your cumin, chilli flakes, paprika and cinnamon together until it becomes fragrant, this will take about a minute. If you like you can add in ground coriander seeds and ground cardamon too, but I went for a pretty straight forward combination.
Rub your lamb thoroughly with the toasted spices, make sure to get into each crevice. Season generously.
Pour over your olive oil and massage into the lamb.
Grill or griddle for five minutes on each side until the meat is sealed and brown.
Transfer the lamb into a roasting pan and then roast to the instructions on your lamb packaging. I went for about 1 hour.
Now make your lemon and honey glaze by zesting both lemons and blanching the zest in boiling water for 10 minutes. Juice one of the lemons.
Drain the blanched zest and mix with the lemon juice and honey.
Brush the glaze onto the lamb 15 minutes before it is due to come out. Be generous. Smother the damn thing in honey.
Slice and serve to watering mouths. It's a seriously good roast. I served mine with fruited cous cous and a chopped tomato and cucumber salad.
Oh my get in my belly.