ALMOST-SPIT-ROASTED MOROCCAN LAMB
For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half bone-on chuck). It is comprised of the neck, shoulder, front shank, and some ribs, all in one piece. Alternatively, ask for 2 large bone-in shoulder roasts. The lamb emerges succulent and fragrant, thanks to careful basting with butter and spices. Serve it with warm chick peas, cumin-flavored salt and a dab of spicy harissa.
Provided by David Tanis
Categories dinner, project, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.
- Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
- Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 16 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 73 milligrams, Sugar 0 grams, TransFat 1 gram
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Nancy Mathenjwa
[email protected]This lamb dish is a great way to add some variety to your dinner routine. The meat is tender and flavorful, and the spices are unique and interesting. I highly recommend this recipe.
Jalandhar Sharma
[email protected]This lamb dish is a great way to enjoy a delicious and healthy meal. The meat is lean and flavorful, and the spices add a nice touch of flavor. I highly recommend this recipe.
Sara Montero
[email protected]I'm a big fan of lamb, and this dish did not disappoint. The meat was tender and juicy, and the spices were amazing. I'll definitely be making this again.
Aman Zafar
[email protected]This lamb dish is a great way to celebrate a special occasion. The meat is tender and flavorful, and the spices are perfect. I highly recommend this recipe.
Matthew Bessette
[email protected]This lamb dish is a must-try for any lamb lover. The meat is cooked to perfection, and the spices are incredible. I highly recommend this recipe.
Tamu Mgr
[email protected]I made this lamb dish for my family last night, and they loved it! The lamb was so tender and flavorful, and the spices were perfect. I'll definitely be making this again.
Ridul Khan
[email protected]This lamb dish is a great way to impress your guests. The meat is so tender and juicy, and the spices are amazing. I highly recommend this recipe.
Pete Dicket
[email protected]I've made this lamb dish several times now, and it's always a hit. The meat is always tender and flavorful, and the spices are perfect. I love serving this dish with rice and vegetables.
Jutt Mohsin
[email protected]This lamb dish was absolutely delicious! The meat was tender and juicy, and the flavors were incredible. I highly recommend this recipe.
Evans Heyzon Hazy
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of lamb. But I'm so glad I did! The lamb was incredibly tender and flavorful, and the spices were perfectly balanced. I'll definitely be making this again.
BS Beast
[email protected]This lamb dish is a keeper! The meat was so tender and juicy, and the spices were perfect. I'll definitely be making this again and again.
Brighton Tembo
[email protected]I'm a beginner cook, and this recipe was easy to follow. The lamb turned out great, and my family loved it. I'll definitely be making this again.
syed kashif
[email protected]I made this dish for a special occasion, and it was a huge success. The lamb was cooked to perfection, and the spices were amazing. My guests raved about it.
Ofe Alhassi
[email protected]This is one of the best lamb recipes I've ever tried. The meat was tender and flavorful, and the sauce was rich and delicious. I highly recommend this recipe.
Md Razu
[email protected]I followed the recipe exactly, and the lamb turned out perfectly. My family loved it, and I'm sure I'll be making it again soon.
Sania Baloch
[email protected]I'm not usually a fan of lamb, but this recipe changed my mind. The combination of spices and the slow cooking method made the meat incredibly juicy and delicious.
Ntevo Phora
[email protected]This lamb dish was a hit at my dinner party! The meat was so tender and flavorful, and the spices were perfectly balanced. I'll definitely be making this again.