Feb 15 2009

Good lamb recipes?

Published by at 2:29 am under Lamb

I want something spicy, that can be cooked over an open fire.
I dont always eat lamb but i'll like to give it a try because i am inviting some friends. Any good suggestions for a recipe.

Please dont talk about adding sugar or chocolate and all that sweety things. I want a good recpe to go with the lamb.
Thanks for your help.

This is a great, spicy Moroccan lamb recipe and it's terrific on the grill…

1 small onion, chopped
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 jalapeno or serrano peppers, seeded and minced
3 tablespoons sweet paprika
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup olive oil, plus 1 tablespoon
1/4 cup fresh lemon juice, divided
1 leg of lamb, deboned and butterflied, untied, about 3 to 3 1/2 pounds (just ask the butcher or meat dept to do this)

In a food processor, combine the onion, ginger, garlic, jalapeno, paprika, 1 tablespoon and 1 teaspoon kosher salt, black pepper, coriander, cumin, cardamom, cinnamon, allspice, and cloves and process until smooth. While the motor is running, add 1/3 cup of the olive oil and 2 tablespoons of the lemon juice and process to combine.

Place the lamb on a clean work surface, skin and fat side down. Rub half of the spice mixture over the lamb, then roll up tightly to form a cylinder shape and tie in 1 1/2-inch increments with butcher's twine. Rub the outside of the lamb with the remaining spice mixture and transfer to a plastic food storage bag just large enough to hold the lamb. Allow lamb to marinate for at least 6 hours, and up to overnight.

Preheat grill to medium-high heat.

Using paper towels, remove as much of the spice rub from the outside of the lamb, then rub the lamb on all sides 1 tablespoon of olive oil. Transfer the lamb to the grill and cook, turning every 15 minutes or so to promote even cooking. Grill until an instant-read thermometer inserted into the center of the lamb registers 145 degrees F for medium-rare, about 1 1/2 hours. Remove the lamb from the grill and allow to rest for at least 10 minutes before serving.


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