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Stuffed Baked Lamb

Serves 8-10

 

Stuffed Baked Lamb This is a magnificent dish for when you are catering for a large number of people. It is in the tradition of true Moroccan hospitality to prepare a large meal when serving many people.

 

1 boned leg of lamb, 4 pounds
1 onion, cut into thick wedges
3 tablespoons olive oil
Juice of 2 lemons

Stuffing:
1/3 cup couscous
1-1/4 cups boiling water
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
3 tablespoons olive oil
1/2 cup pine nuts
1/2 cup sliced almonds
1 large onion, finely chopped
2 garlic cloves, crushed
1 teaspoon dried mint
4 tablespoons chopped cilantro
1/3 cup raisins
Salt and pepper

 

1. First make the stuffing. Put the couscous into a bowl, pour over the boiling water, stir and then leave until the water has been absorbed.

2. Heat a small heavy pan, add the coriander and cumin seeds and heat until fragrant. Grind to a powder, then mix with the cinnamon.

3. Heat 1 tablespoon of the oil in a frying pan, add the pine nuts and almonds and fry until browned. Transfer to paper towels to drain. Add the remaining oil to the pan. When it is hot, add the onion and fry until soft. Stir in the garlic and spice mixture and fry for 2 minutes, then add the nuts, mint, cilantro, raisins and salt and pepper to taste.

4. Open out the lamb, skin side down, on a work surface. Season inside with pepper, then spread over the stuffing. If possible, tuck the flaps of the piece of lamb over the stuffing. Roll up the lamb into a neat sausage shape, then tie securely with string.

5. Preheat the oven to its highest setting. Put the chopped onion into a roasting pan that the lamb will just fit. Put the lamb on the onion and pour over the oil and lemon juice. Bake for 15 minutes, then lower the oven temperature to 425 degrees F. And bake for a further 25 minutes, or until the lamb is pink in the center. Remove the lamb from the oven, cover and leave to stand in a warm place for about 15 minutes before carving. Young green beans make an attractive accompaniment.

 

The Moroccan Collection:
Traditional Flavors from Northern Africa

By Hilaire Walden
Soma Books, 1998
Hardback, $25.00
144 pages with color photos
ISBN: 1-57979-017-9
Recipe Reprinted by permission.

 

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This page created May 1999


 


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