Moroccan Spiced Lamb with Fiery Chili Sauce
Yields 8 servings
Prep Time: 20 minutes; Total Time: 1 hour
Adapted from Fine Cooking
- 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
- Combine 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 minutes. 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 he 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.