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Moroccan Rib Roast Or Leg Of Lamb

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Ingredients

Adjust Servings:
2 tablespoons coriander seeds, crushed
2 tablespoons lemons, rind of, finely shredded
1 tablespoon olive oil
1 teaspoon whole cumin seed, crushed
1/2 - 1 teaspoon red pepper, crushed
1/2 teaspoon coarse salt
4 - 5 lbs beef rib roast or 4 -5 lbs leg of lamb
8 cloves garlic, peeled and cut into silvers
assorted peeled and cut up vegetables, such as potatoes,carrots,turnips and peppers

Nutritional information

850.4
Calories
688 g
Calories From Fat
76.5 g
Total Fat
31.4 g
Saturated Fat
165.6 mg
Cholesterol
267.1 mg
Sodium
2 g
Carbs
0.8 g
Dietary Fiber
0.1 g
Sugars
36.5 g
Protein
6g
Serving Size

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Moroccan Rib Roast Or Leg Of Lamb

Features:
    Cuisine:

    i left out the coriander and added one table spoon more of cumin. hmmm mmm. Yummy to the bone.

    • 155 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Moroccan Rib Roast or Leg of Lamb, We have cooked both types of roast, both on the bbq grill and in the oven, either way they are delicious, lots of taste, if you prefer rare, remove earlier The veggies are wonderful and it is great to have a whole meal in one carefree operation Marinating time up to 24 hours , i left out the coriander and added one table spoon more of cumin hmmm mmm Yummy to the bone , We have cooked both types of roast, both on the bbq grill and in the oven, either way they are delicious, lots of taste, if you prefer rare, remove earlier The veggies are wonderful and it is great to have a whole meal in one carefree operation Marinating time up to 24 hours


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    Steps

    1
    Done

    Stir Together Coriander Seed, Lemon Peel, Olive Oil, Cumin, Red Pepper, and Salt in a Small Bowl.

    2
    Done

    Rub Surface of Rib Roast Thouroughly With Coriander Mixture.

    3
    Done

    Cut 1/2 Inch Wide Slits Randomly Into Top and Sides of Roast.

    4
    Done

    Insert Garlic Slivers Deep Into Slits.

    5
    Done

    Cover and Refrigerate Roast For Up 24 Hours, If Desired.

    6
    Done

    Prepare Grill For Indirect Grilling.

    7
    Done

    Test For Medium Heat Above the Drip Pan.

    8
    Done

    Place Roast on the Lightly Oiled Grill Rack Over Drip Pan.

    9
    Done

    Cover and Grill For 1 1/2 to 2 Hours or Until an Instant Read Thermoter Inserted Into the Centre of the Roast Registers 155f Degrees For Medium Doneness.

    10
    Done

    Add Assorted Cut Up Veggies to Grill During the Last 45 Minutes of Cooking, Removing Setting Them Aside as They Become Tender.

    11
    Done

    Carve Rib Roast and Serve With Grilled Veggies.

    12
    Done

    If Using a Leg of Lamb, Grill For 2 to 3 Hours or Until Thermometer Reads 155f Degrees For Medium Doneness.

    13
    Done

    Either Beef or Lamb Roast May Also Be Cooked in the Oven at 400f Degrees Until Thermometer Reads 155f Degrees For Medium Doneness, For Approximately the Same Number of Hours.

    14
    Done

    Add Veggies to the Oven Rack Outside the Roasting Pan For About the Last Hour of Cooking.

    15
    Done

    Serve With Roast.

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    Liam Adams

    Culinary explorer on a mission to discover and share the flavors of the world.

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