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Roast leg of lamb (Moroccan-style): Difference between revisions
Roast leg of lamb (Moroccan-style) (view source)
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By far the most popular [[Meat|meat]] of Morocco, this [[Leg of lamb|leg of lamb]] is an [[Oven|oven]]-[[Roasted|roasted]] version of [[Méchoui]]. You won't need to carve this, you should be able to serve by pulling the tender [[Meat|meat]] away from the bone with a fork. Serve with [[Roast potatoes|roast potatoes]], a selection of vegetables and [[Harissa paste|harissa paste]]. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 4867 | |TotalCalories = 4867 | ||
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|PrepTime = 12 hours 15 minutes | |PrepTime = 12 hours 15 minutes | ||
|CookTime = 2 hours 30 minutes | |CookTime = 2 hours 30 minutes | ||
|Image = [[Image:Roast leg of lamb (Moroccan-style) recipe.jpg|alt=Electus]] | |Image = [[Image:Roast leg of lamb (Moroccan-style) recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | <span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | ||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 1.5 kg (3.5 lb) [[Leg of lamb|leg of lamb]] | | 1.5 kg (3.5 lb) [[Leg of lamb|leg of lamb]] | ||
|'''[[Marinade|marinade]]''' | |||
'''[[Marinade|marinade]]''' | |||
| 40 g 1.5 oz [[Butter|butter]] or [[Ghee|ghee]] | | 40 g 1.5 oz [[Butter|butter]] or [[Ghee|ghee]] | ||
| 2 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste) | | 2 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste) | ||
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| ¼ teaspoons [[Chilli powder|chilli powder]] (or to taste) | | ¼ teaspoons [[Chilli powder|chilli powder]] (or to taste) | ||
| 1 teaspoon of fine [[Sea Salt|sea salt]] | | 1 teaspoon of fine [[Sea Salt|sea salt]] | ||
|'''to garnish''' | |||
'''to garnish''' | |||
| Fresh [[Coriander leaves|coriander leaves]] or [[Parsley|parsley]] | | Fresh [[Coriander leaves|coriander leaves]] or [[Parsley|parsley]] | ||
}} | }} | ||
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# [[Roast|roast]] the joint at 220° C for 15 minutes. Don't be concerned by the burning [[Butter|butter]], it will add to the flavour. | # [[Roast|roast]] the joint at 220° C for 15 minutes. Don't be concerned by the burning [[Butter|butter]], it will add to the flavour. | ||
# Reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Roast|roast]] for a further 2 hours. [[Baste]] regularly | # Reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Roast|roast]] for a further 2 hours. [[Baste]] regularly | ||
<gallery widths= | <gallery widths=250px heights=250px perrow=5> | ||
Image:Roast leg of lamb (Moroccan-style) preserved lemons.jpg|thumb|300px|right|Buttery marinade (with preserved lemon flesh) | Image:Roast leg of lamb (Moroccan-style) preserved lemons.jpg|thumb|300px|right|Buttery marinade (with preserved lemon flesh) | ||
Image:Roast leg of lamb (Moroccan-style) ingredients.jpg|thumb|300px|right|Simple ingredients - (I eventually cut many more slashes than is shown here) | Image:Roast leg of lamb (Moroccan-style) ingredients.jpg|thumb|300px|right|Simple ingredients - (I eventually cut many more slashes than is shown here) | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
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