How Do You Cook Arabian Lamb Leg Tagine In Moroccan Spices?
Moroccan Spice-rubbed Leg of Lamb Recipe Zest from 2 lemons Julienned 1 tsp Turmeric 120ml Fresh lemon juice 1/4 tsp Cayenne pepper 120ml Honey 3kg Boneless leg of lamb, rolled and tied 2 tsp Coriander seeds, cracked 1 tsp Ground cardamom 1 Whole unpeeled head garlic halved horizontally 1 tsp Ground cumin 1 tsp Cinnamon Salt & fresh pepper to taste 1 tsp Paprika 2 tbsp Olive oil . In small saucepan of boiling water, blanch the lemon zest until softened and pale, about 10 minutes. Drain and transfer to a small bowl. Stir in the lemon juice and honey. In a small frying pan, combine coriander, cardamom, cumin, cinnamon, paprika, turmeric and cayenne. Toast the spices over high heat, stirring frequently, until fragrant, about 1 minute. Light grill or heat a frying pan. Rub the lan\mb all over with the cut sides of the garlic. Coat well with the toasted spices. Season with salt and pepper and brush with the oil. Grill the lamb over moderate heat until well-browned all over, about 5 minutes
