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Moroccan-style leg of lamb Recipe
Ingredients
- Pinch salt
- To taste, Fresh ground pepper,
- 10 mL (2 tsp.) cumin
- 5 mL (1 tsp.) turmeric
- 5 mL (1 tsp.) cinnamon
- 5 mL (1 tsp.) paprika
- 45 mL (3 tbsp.) olive oil
- 1.35 kg (3 lb.) bone-in leg of lamb
- 1 onion
- 1 garlic clove
- 125 mL (1/2 cup) chicken or vegetable broth with no salt added
- 500 mL (2 cups) diced butternut squash
- 250 mL (1 cup) pitted prunes
- 125 ml (1/2 cup) pitted green olives
- 1 lemon
| PREP TIME 20m |
COOK TIME 50m |
TOTAL TIME 1h10m |
YIELD 4 servings |
|---|
Instructions
- Preheat the oven to 230°C (450°F).
- Mix together the spices and olive oil in a small bowl.
- Brush mixture on leg of lamb.
- Sear the lamb on all sides over medium-high heat in a casserole dish.
- Add the onion and garlic and lightly brown.
- Deglaze with broth.
- Add remaining ingredients except for parsley.
- Cook uncovered for 10 minutes.
- Cover and continue cooking for 40 minutes for medium-rare doneness.
- Top with parsley and serve with couscous, quinoa, or barley.
A recipe from Iga
2020-10-28
https://www.flyers-on-line.com/data/recipes/7992/moroccan-style-leg-of-lamb.jpg
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