- TM 31
Ingredients
Morroccan spice rub
- 1-2 tbsp rock salt, adjust to taste
- 1 lemon, juice and zest only
- 1 tbsp cumin seeds
- 1 tbsp coriander seed
- 1 cinnamon quill
- 2 tsp Black Peppercorn
- 2 tsp allspice berries
- 2 tsp sweet paprika
- 6 cardamon pods
- 1 tbsp sesame seeds
- 2 tsp sumac ground
- 6 sprigs fresh flat-leaf parsley, leaves only
- 2-2.5 kg leg of lamb
- 6 garlic cloves
- 40 g freshly squeezed lemon juice
- extra virigin olive oil, to coat
Moroccan Crust
- 1 tbsp Morrocan spice rub
- 6 sprigs fresh coriander, roots and stems included
- 100 g hazelnuts
- 50 g pistachios, shelled
- 1 tsp brown sugar
- 6 sprigs fresh flat-leaf parsley, leaves only
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place salt and lemon zest into mixing bowl and mill 10 sec/speed 9. Set aside
Place cumin, coriander, cinnamon, pepper, allspice, paprika, cardamon and sesame seeds into mixing bowl and dry roast 4 min/Varoma//speed 1, then mill 1 min/speed 9.
Add sumac , parsley and reserved lemon salt mix and chop 10 sec/ speed 6.
Cut six evenly spaced deep incisions in the top of the lamb and push one whole garlic clove into each. Sprinkle the lamb with lemon juice, coat with oil, then place all but one tablespoon of the rub onto the lamb and distribute evenly to coat. Cover the lamb with plastic wrap and allow to marinate in the refrigerator for at least 30 minutes (see general tips).
An hour prior to roasting the lamb, remove it from refrigerator and place onto a roasting rack in a large roasting pan.Preheat oven to 220°C.
Place reserved spice rub, coriander, hazelnuts, pistachios, sugar and parsley into mixing bowl and chop 5 sec/ speed 6 to form a roughly textured mix.
Place crust mix across the top of the lamb in prepared roasting pan, firmly pressing the crust into place. Loosely cover the crust with aluminium foil and roast the lamb for 30 minutes, then adjust oven temperature to 160°C and roast for about two hours for medium, or until cooked to your preference (see general tips). Remove from oven, cover the whole lamb leg with aluminium foil and leave to rest for 30 minutes before carving and serving with your favourite sides.
Moroccan Spice Rub
Tip
Moroccan-style crusted lamb is delicious with roasted vegetables and mint jelly.
For a more intense flavour marinate the meat in the refrigerator for up to four hours and remove from the refrigerator half an hour prior to cooking.
Cooking times will vary depending on the weight of the leg of lamb. As a general guide, cook the lamb for 30 minutes on 220°C, then reduce to 160°C and cook for a further 15 minutes per 500g for rare, 30 minutes per 500g for medium, and 40 minutes per 500g for well done.
If you don't have a roasting rack, place lamb leg directly into the roasting pan and proceed as per recipe above.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Delicious! will be making this again!!!
A very flavoursome rub I utilised it on some lamb that I than steamed using the varoma, very delicious!
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