Moroccan Spiced Lamb with Fiery Chili Sauce 13

Uh, so I’m a little embarrassed. The whole point of this post was supposed to be to let you know about a photo contest that Superior Farms was hosting. In fact, that was the whole reason I made this dinner. The problem is, I lost track of time; the contest closed on Monday. Oops!

It was worth it though – you should run to the store and buy some lamb tonight so you can make this meal the very next chance that you get. It’s absolutely divine, we kept moaning about how great it was as we ate. We sat at the table for at least a half hour after we had finished our plates, picking at the lamb that was left on the platter – we just couldn’t bring ourselves to pack it away!

Moroccan Spiced Lamb with Fiery Chili Sauce 14

The lamb is generously seasoned with fragrant spices that form a crust around the perfectly rare interior. The sauce, which took all of twenty minutes to make, was fiery hot (on a scale if 1-10, I’d give it a solid 8.) but also perfectly balanced and complex. Its also my new favorite condiment. Because of the heat, a little goes a long way and we had a ton left over. It’s perfect with the lamb, but it’s also delicious on hot dogs. I can’t wait to try it on turkey burgers too – I think it will give new life to what can typically be a bland item.

I served the lamb and sauce with blanched asparagus and wild rice and, frankly, it was the best meal I’ve had in a very long time – either at home or at a restaurant. It’s the kind of dinner that reminds me why I love to cook. I’ll definitely be making it again.

The next day, I served slices of the leftover lamb wrapped in warm naan bread with crispy romaine dressed with fresh lemon juice,sliced red onion, and more of the sauce. Super easy, absolutely delicious.

Moroccan Spiced Lamb with Fiery Chili Sauce

Yield: 8

Ingredients

4 teaspoons Kosher Salt
1 Tablespoon Brown Sugar
1 Tablespoon Dried Oregano
2Tablespoons Ras al Hanout
5 pounds Boneless Leg of Lamb, trimmed
1/4 cup Olive Oil
1 Onion, diced
2 Jalapeño Peppers, minced
2 cloves Garlic, mashed
2 teaspoons ground Coriander
1 teaspoon ground Cumin
1/4 teaspoon crushed Red Pepper Flakes
2 Tablespoons Tomato Paste
2 Tablespoons White Vinegar
Chopped Cilantro, for garnish

Instructions

Combine the first four ingredients in a small bowl. Rub into the lamb, coating all sides evenly. Cover and let rest 30 minutes.
While the lamb rest, prepare the sauce. Heat the oil in a medium saucepan until it shimmers. Add the onion and jalapeño. Cook until translucent, about 5 minutes. Add the spices and cook for 1 minute. Add the tomato paste and cook for one more minute. Stir in 3/4 cup water and Vinegar. Bring to a boil and cook for 15 minutes. Transfer to a food processor or blender and purée. Let cool to room temperature.
Heat a grill to medium-high. Grill the lamb for 6-8 minutes on one side, or until it is deep brown. Flip the lamb over and turn off the burner directly underneath. Grill 8-10 more minutes. Remove lamb from heat and let rest for 10 minutes. Sprinkle with cilantro. Slice across the grain and serve with sauce.

Superior Farms provided me with the lamb I used to make this recipe and information about their photo contest. All opinions are my own.

Ingredients

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