|Nutritional Guidelines (per serving)|
|Servings: 2 lbs of lamb (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 16g||79%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The combination of cumin, paprika, fresh mint, garlic and lemon juice makes for an exotic Moroccan marinade for this leg of lamb recipe.
The marinade is also great with beef, chicken and even seafood.
It is best to marinate the lamb for at least two to three hours or even overnight. This allows the meat to really absorb the aromatic flavors.
Cooking time on lamb varies according to portion size and personal taste. This recipe is for a 2 lbs leg of lamb. For pink meat, roast the lamb for 1 hour and 20 minutes. For medium to well-done, leave it in the oven for a further 20-25 minutes.
- 2 pounds leg of lamb (bone removed)
- For Marinade:
- 1 teaspoon cumin
- 4 garlic cloves (crushed)
- 2 teaspoon paprika
- 1/4 cup mint leaves
- 2 teaspoons sea salt
- 1/4 cup olive oil
- 1/8 cup lemon juice
- For Cous Cous and Cucumber Sauce:
- 1 cup cous cous
- 1/4 cup dried currants
- 1/4 cup pinenuts (toasted)
- 1 cup vegetable stock
- 1 teaspoon curry powder
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
- 1 1/2 cups natural yogurt
- 1/2 cucumber (peeled)
- 1 garlic clove (crushed)
- 1/4 teaspoon sea salt
- 1/2 cup lemon juice
- 1 tablespoon mint (chopped)
- 1 tablespoon cilantro (chopped)
Gather the ingredients.
Prepare the marinade by grounding the garlic, mint, cumin, salt and paprika with a mortar and pestle. Alternatively you can use a food processor. Ground ingredients into a paste and then add the olive oil and lemon juice. Mix well.
Make little incisions in the lamb and then coat it well with the marinade. Make sure you coat the inside and outside of the lamb thoroughly.
Place lamb in a bowl and cover. Place it in the fridge for at least two hours or even overnight.
Remove the lamb from the fridge one hour prior to cooking. Pre-heat the oven to 350F.
Place the lamb in a baking dish and roast for 1 hour and 20 minutes for pink meat. Roast the lamb for an extra 20 minutes for medium to well-done meat.
Meanwhile, prepare the cucumber sauce. Mix together the yogurt, cucumber, garlic, lemon juice, mint and cilantro. Add the salt and mix well. Set aside.
Prepare the cous cous about 20 minutes before serving the lamb. Bring the vegetable stock to a boil in small pot. Remove the pot from the heat and add the cous cous. Cover and let it sit for about 5 minutes. Transfer to a serving bowl.
Add 1 Tbsp of olive oil to the cous cous. Stir well with a fork. Add the curry powder and stir again. Next, add a pinch of salt.
Add the raisins and pinenuts to the cous cous and stir with the fork.
Remove the lamb when ready and slice it. Spoon some of the liquid from the pan onto the lamb. Serve on a bed of cous cous and spoon the yogurt sauce on top.