Recipe: Moroccan Lamb
This combination of spices is divine, use for chops, steaks, kabobs, even legs.
These amounts are for 4 chops.
1 tbsp olive oil 1 clove garlic, minced
1 tsp ground coriander 1 tsp ground cumin
1 tsp pepper 1/2 tsp salt
1/2 tsp ground cinnamon 1/4 tsp cayenne pepper
pinch ground cloves
Mix together oil, garlic and spices. Add lamb, tossing to coat. Cover and marinate for 15 minutes.
Tips
Lamb should be stored in the refrigerator or freezer immediately after purchasing. To maintain optimum quality, frozen lamb should be used within 3-4 months.
Determining doneness with lamb can be the biggest challenge. Some approximate cooking times are:
Leg, bone-in-Roast 325 F for 25-30 minutes per pound
Shoulder Roast- Roast 325 F for 40-45 minutes per pound
Boneless Leg Cubes- Grill for 8-12 minutes
Loin and Rib Chops- Grill for 11-15 minutes
Steaks- Grill for 14-18 minutes
Ground Lamb Patties- Grill for 11-15 minutes
Stew Meat- Cover with liquid, simmer for 1 1/2- 2 hours
All cuts should be cooked to an internal temperature of 145F for medium-rare, 160F for medium and 170F for well-done. Ground lamb requires an internal reading of 160F.
