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Title: Moroccan Spice-Rubbed Leg of Lamb
Categories: Main dish, Meats
Yield: 8 servings
Zest from 2 lemons-julienned 1 t Tumeric
1/2 c Fresh lemon juice 1/4 t Cayenne pepper
1/4 c Honey 7 1/2 lb Boneless leg of lamb, rolled
2 t Coriander seeds - cracked ---and tied
1 t Ground cardamom 1 Whole unpeeled head garlic,
1 t Ground cumin ---halved horizontally
1 t Cinnamon Kosher salt & fresh pepper
1 t Sweet paprika 2 T Olive oil
(Note: leftovers are great in pita bread with yogurt-cucumber sauce!)
Preheat oven to 375 F. In small saucepan of boiling water, blanch the
lemon zest until softened and pale, about 10 minutes. Drain and transfer
to a small bowl. Stir in the lemon juice and honey.
In a small skillet, combine coriander, cardamom, cumin, cinnamon, paprika,
tumeric and cayenne. Toast the spices over high heat, stirring
frequently, until fragrant, about 1 minute.
Light grill or heat a grill pan. Rub the lan\mb all over with the cut
sides of the garlic. Coat well with the toasted spices. Season with salt
and pepper and brush with the oil. Grill the lamb over moderate heat
until well-browned all over, about 5 minutes per side.
Transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4
hours. Brush the lamb liberally with the honey-lemon sauce and roast for
about 15 minutes longer, or until an instant-read thermometer reads 140 F
for medium-rare meat.
Transfer the lamb to a cutting board, cover loosely with foil and let rest
for 15 minutes before carving. Pour the pan juices into a sauceboat and
serve alongside the lamb.
Reprinted from Food and Wine Magazine, July 1996.
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