Recipe for Moroccan Roast Lamb
I also threw together a Moroccan carrot salad for this meal, also based on memory.
Ingredients
Tip:
I use the fennel stems for extra flavouring in alot of dishes, but don't serve these.
- Lamb Roast, 3 1/2 to 5 lbs, bone in
- Fennel, 1 large bulb in chunks, with some of the thick stems
- Moroccan Marinade Ingredients
- Olive Oil, 1 cup
- Lemon juice, from 1/2 a lemon, about a tablespoon
- Onion, 1 large white spanish, coarsely chopped
- Garlic, 1 whole bud, coarsely chopped
- Cumin seeds, 2 tsp cracked
- Coriander seeds, 2 tsp cracked
- Black peppercorns, 2 tsp cracked
- Chili flakes, 1 tsp
- Turmeric, 2 tsp
- Cinammon, 1 tsp
- Ground cloves, 1 tsp
Marinating the Lamb
- Pour all marinade ingredients into a plastic bag big enough to hold the roast and shake it up to mix.
- Slice through the fat side of the lamb in a few places.
- Put the lamb fat-side down into the marinade in the bag and squish it around so that all of the meat is covered well with the marinade. Seal the bag tightly around the roast.
- Marinate in the fridge for 8 hours.
Roasting Instructions
- Preheat oven to 450 degrees. (Remove the meat from the fridge when you turn on the oven to allow it to come to room temperature.)
- Lay the fennel stems on the bottom of the pan with the lamb roast fat side up on top, and pour all the marinade over it.
- Roast at 450 degrees, uncovered, for 15 minutes.
- Add the fennel chunks, rubbed with a bit of olive oil, salt and pepper.
- Reduce heat to 375 degrees and roast for 1 to 1 1/4 hours depending on size.
- Put the lamb roast on a serving platter and tent with tinfoil for 15 minutes (before cutting into it).
I usually recommend using the roast's juices to add flavouring to couscous or rice, but the juices from this Moroccan roast lamb are very oily, so just add a bit, if any, to the couscous water. I also added some lemon juice, chopped fresh coriander and sliced black olives to the cooked couscous and sprinkled some pine nuts over it.
