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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon(s) cumin seeds |
1 tablespoon(s) cardamom seeds |
1 tablespoon(s) coriander seeds |
1 tablespoon(s) paprika |
1/2 tablespoon(s) black peppercorns |
1 stick(s) cinnamon |
1/2 tablespoon(s) ground nutmeg |
1/2 tablespoon(s) whole cloves |
3/4 tablespoon(s) salt |
1 tablespoon(s) garlic powder |
1 leg of lamb |
yogurt sauce |
1 cup(s) plain yogurt |
1 tablespoon(s) mayonnaise |
2 tablespoon(s) lemon juice, freshly squeezed |
2 clove(s) garlic pressed |
salt and pepper to taste |
2 tablespoon(s) fresh mint leaves chopped |
2 tablespoon(s) fresh parsley chopped |
Directions:
1. Prepare Moroccan Spice Mix:
2. In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.
3. Cut leg of lamb into equal sized steaks. Rub lamb generously with the spice mix. There should be an even coat of spices around the lamb.
4. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb and sear over high heat to form a crust on both sides.
5. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare.
6. Remove from the oven and allow to rest at room temperature for at least 10 minutes before slicing.
7. Serve with Coconut Rice, yogurt sauce (recipe follows), and Harissa Sauce.
8. For yougurt sauce, combine yogurt, mayonnaise, lemon juice, and garlic. Mix well. Season to taste with salt and pepper. Add chopped fresh herbs. Cover and refridgerate until ready to eat.
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