MOROCCAN RUB FOR LAMB RECIPES

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MOROCCAN-STYLE LAMB BURGERS | LAMB RECIPES - JAMIE OLIVER



Moroccan-style lamb burgers | Lamb recipes - Jamie Oliver image

Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour

Total Time 25 minutes

Yield 6

Number Of Ingredients 12

600 g quality lamb shoulder minced
olive oil
6 burger buns
6 heaped tablespoons natural yoghurt
1 heaped tablespoon harissa paste
1 lemon
extra virgin olive oil
½ a bunch of fresh mint (15g)
½ teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ras el hanout or garam masala
1-2 teaspoons sweet smoked paprika

Steps:

    1. Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine.
    2. Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.
    3. You can either cook the burgers on a barbecue or indoors on a griddle – either light the barbecue and prepare a hot side and a cooler side, or if cooking indoors, heat a large griddle pan over a medium-high heat.
    4. Cook the burgers for 6 to 7 minutes on each side, or until done to your liking, then remove to a plate.
    5. Quickly halve and lightly toast the buns on the cool side of the barbecue or in the griddle.
    6. Spoon the yoghurt into a small bowl and dollop the harissa on top. Squeeze over a little lemon juice to loosen, then ripple the harissa through the yoghurt and drizzle with extra virgin olive oil. Pick the mint leaves.
    7. Spread some harissa yoghurt onto the bases of the toasted buns, top with the burgers, squashing them gently into the buns. Add a little more yoghurt, then squeeze the remaining lemon juice over a the mint leaves and place on top. Delicious served with a seasonal salad.

Nutrition Facts : Calories 496 calories, FatContent 25.7 g fat, SaturatedFatContent 10.5 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 41.7 g carbohydrate, SugarContent 6 g sugar, SodiumContent 1.9 g salt, FiberContent 2.6 g fibre

MOROCCAN ROAST LAMB RECIPE - BBC FOOD



Moroccan roast lamb recipe - BBC Food image

A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout bread for the ultimate sandwich.

Provided by Nargisse Benkabbou

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 13

2kg/4lb 8oz lamb shoulder
3 tbsp olive oil
6 garlic cloves, peeled and crushed
1½ tsp ground cumin
1½ tsp ground ginger
1½ tsp ground coriander
1½ tsp paprika
½ tsp ground turmeric
¼ tsp freshly ground black pepper
pinch cayenne pepper
1 heaped tsp salt
handful mint leaves, chopped, to garnish
handful toasted flaked almonds, to garnish

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin.
  • Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours).
  • Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone.
  • Cover the lamb with kitchen foil and leave to rest for 15 minutes.
  • When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side.

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