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Author Topic: Moraccan "Inspired" Boneless Leg of Lamb  (Read 312 times)

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cookingjnj

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Moraccan "Inspired" Boneless Leg of Lamb
« on: December 28, 2017, 12:09:16 PM »

Hi all,
(Not sure if this should be in a recipe folder -- moderator feel free to move if this is in the wrong place)

So last night we had guest come for dinner and I wanted to do something different.  I chose to attempt a Boneless Leg of Lamb, with a Moraccan "inspired" seasoning.  This was the first time I have done a cook with ambient temps in the teens, and the dish came out fantastic.  I think it was my best lamb dish ever, and the guest all raved as well.  Man, I love this pellet cooking.  Below is the recipe and the process.  Since I am not a real recipe type of person, I am always adjusting seasonings and amounts.  There are a lot of ingredients, this list is a good approximation feel free to alter to your taste. 

Seasoning:
1 TBS Cumin Seeds (toasted and ground)
1 TBS Coriander Seeds (Toasted and ground)
1 TBS Ancho Chile Powder
1 TBS Light Brown Sugar
1 TSP Paprika
1 TSP Tumeric
1 TSP Cinnamon
1 TSP Salt
1 TSP Fresh Ground Pepper
4 Cloves Garlic (Chopped)
2 TBS Parsley (Chopped)
2 TBS Cilantro (Chopped)
1 Large Shallot (Chopped)
Juice of 1 Lemon
1/4 Cup EVOO (Enough to make a loose paste)

Basting Sauce:
3/4 Cup Apple Cider Vinegar (You can use red wine vinegar -- I only had apple cider available)
1/3 Cup EVOO
2 Cloves Garlic (Chopped)
1 TBS Parsley (Chopped)
1 TBS Cilantro (Chopped)
SP

Combine all seasoning ingredients together to make a loose paste.  I took the legs of lamb out of the jet wrap and opened it up so I could rub the seasonings all over the them.  I then rolled the legs back up and tied into two separate roast.  (You can always leave the leg flat if you do not want to roll back and make the roast).  Covered and kept in fridge over night.  Took the leg out of fridge while the RT was heating up.  Since it was so cold out, it did take a while to get to temp.  Legs went on pit when temp hit 275 which was the cook temp for the entire cook.  While the legs were on the pit, I made the basting sauce.  After the first hour, basted both legs with the sauce and repeated every hour until the legs were completed.  I pulled the legs when internal was 127, and wrapped on the counter until internal was 135.  My cook took just over 3 hours at that temp.  Sliced and served, at a beautiful medium rare.  I did purchase a store bought bottle of Harissa which is traditionally served with lamb among other dishes. 

Marinated
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Resting after Cook
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First Slice
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Presented
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triplebq

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #1 on: December 28, 2017, 12:17:42 PM »

WOW that looks great. Nicely done
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Kristin Meredith

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #2 on: December 28, 2017, 01:13:12 PM »

Looks wonderful!  What were your sides?
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cookingjnj

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #3 on: December 28, 2017, 02:35:18 PM »

Hi Meredith.  Thanks.  We served with Sweet Kale Chopped Salad (bought by the bag at Costco), Broccoli/Cauliflower rice seasoned with pesto and mashed potatoes.  All were very good as well.  Since we served family style at the table, did not get a picture of the sides and plated dish.
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Michael_NW

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #4 on: December 29, 2017, 12:02:30 AM »

That is beautiful! I'm not familiar with lamb, really. Can your target IT be the same as if you were preparing beef?
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urnmor

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #5 on: December 29, 2017, 08:25:54 AM »

It looks great.  I love leg of Lamb and the last time I made it I used a similar recipe.  I only wish my family looked lamp as much as I do
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Canadian John

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #6 on: December 29, 2017, 09:29:36 AM »

 Pics sometime leave a person wondering what went into the cook..This is not the case here. Excellent post.
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pmillen

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #7 on: December 29, 2017, 10:10:28 AM »

This comprehensive recipe has inspired me to move us a bit out of the food box we're in.  Thank you for taking the time to post it.
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pmillen

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #8 on: December 29, 2017, 10:23:39 AM »

I did purchase a store bought bottle of Harissa which is traditionally served with lamb among other dishes. 

When I read this I thought, "Hmmm, I wonder what kind of wine Harissa is?"  The wine shop had never heard of it but my grocer said it's a North African spicy paste made from hot peppers.  He doesn't carry it but he can get a case.

So, is it served individually in mini-bowls?  Is the meat dipped like egg rolls into mustard sauce?
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Paul                                                                                CookShack Fast Eddy PG500


Speak your truth quietly and clearly;
and listen to others, even the dull and the ignorant;
they too have their story.

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cookingjnj

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #9 on: December 29, 2017, 10:50:05 AM »

Thanks for all the feedback everyone.  To answer a couple of the questions, Michael, yes the temps for lamb can be cooked same as beef.  The main difference is the taste is not as good if you go much above medium in IT, although that is always subject to personal taste.  pmillen, harissa is a condiment and can be used like a dipping sauce similar to ketchup or BBQ sauce etc.
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Bentley

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #10 on: December 29, 2017, 06:15:11 PM »

That's some fine cooking!
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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #11 on: December 30, 2017, 06:33:30 PM »

These posts are inspiring. Pellet Fan is quickly becoming my drug of choice.
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Kristin Meredith

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #12 on: December 30, 2017, 06:44:45 PM »

This is such a good recipe, I don't want to lose it in the "general section". so I am moving to the recipe section unless cookingjnj objects
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cookingjnj

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Re: Moraccan "Inspired" Boneless Leg of Lamb
« Reply #13 on: December 31, 2017, 11:03:46 AM »

Works for me Meredith.  Thanks.
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