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Moroccan Spice-Rubbed Leg of Lamb

Make Moroccan Spice-Rubbed Leg of Lamb at home with Fresh Lemon Juice T Cayenne Pepper, Honey Boneless Leg Of Lamb Rolled, T Coriander Seeds Cracked, T Ground Cumin, and T Cinnamon Kosher Salt & Fresh Pepper. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 1/4 cup
• 2
• 1
• 1
• 1
• 1

Method (preview)

1. 1

   Preheat oven to 375 F. In small saucepan of boiling water, blanch the lemon zest until softened and pale, about 10 minutes.

2. 2

   Drain and transfer to a small bowl.

3. 3

   Stir in the lemon juice and honey.

4. 4

   In a small skillet, combine coriander, cardamom, cumin, cinnamon, paprika, tumeric and cayenne.

5. 5

   Toast the spices over high heat, stirring frequently, until fragrant, about 1 minute.

6. 6

   Light grill or heat a grill pan.

7. 7

   Rub the lan\mb all over with the cut sides of the garlic.

8. 8

   Coat well with the toasted spices.

9. 9

   Season with salt and pepper and brush with the oil.

10. 10

    Grill the lamb over moderate heat until well-browned all over, about 5 minutes per side.

11. 11

    Transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4 hours.

12. 12

    Brush the lamb liberally with the honey-lemon sauce and roast for about 15 minutes longer, or until an instant-read thermometer reads 140 F for medium-rare meat.

13. 13

    Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes before carving.

14. 14

    Pour the pan juices into a sauceboat and serve alongside the lamb.

15. 15

    Reprinted from Food and Wine Magazine, July 1996.