Slow-roasted chermoula lamb

Slow-roasted chermoula lamb


The ingredient of Slow-roasted chermoula lamb

  1. 2 1.5kg legs of lamb, excess fat trimmed
  2. 500ml (2 cups) Massel chicken style liquid stock
  3. Salt & freshly ground black pepper
  4. 1 cup loosely packed fresh continental parsley leaves
  5. 1 small brown onion, halved, chopped
  6. 2 fresh long red chillies, deseeded, roughly chopped
  7. 2 large garlic cloves, chopped
  8. 2 tablespoons ground cumin
  9. 1 tablespoon ground coriander seeds
  10. 1 tablespoon mild paprika
  11. 2 teaspoons ground ginger
  12. 2 tablespoons fresh lemon juice
  13. 60ml (1/4 cup) olive oil
  14. Salt & freshly ground black pepper

The instruction how to make Slow-roasted chermoula lamb

  1. To make the chermoula, place the parsley, onion, chillies and garlic in the bowl of a food processor and process until finely chopped. Add the cumin, coriander seeds, paprika, ginger and lemon juice, and process until well combined. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper.
  2. Spread the chermoula over both legs of lamb to evenly cover. Place in a large roasting pan and cover with plastic wrap. Place in the fridge for 4 hours or overnight to marinate.
  3. Position an oven shelf on the middle rack in the oven. Preheat oven to 150u00b0C. Remove the plastic from the lamb and cover the roasting pan with foil. Bake in preheated oven for 1 1/2 hours. Remove foil and increase the temperature to 160u00b0C. Roast for a further 1 1/4 hours for medium or until cooked to your liking. Transfer the lamb to a warm serving platter. Cover with foil and set aside for 10 minutes to rest.
  4. Strain the pan juices into a heatproof jug, reserving both the pan juices and contents of the strainer. Use a large metal spoon to skim as much fat as possible from the surface of the pan juices. Add enough stock to make 500ml (2 cups). Place the roasting pan over medium-high heat. Add the contents of the strainer and cook, stirring with a wooden spoon, for 3 minutes or until the mixture bubbles. Gradually add 125ml (1/2 cup) of the stock mixture and cook, scraping the pan with the back of a fork to dissolve any bits that have cooked onto the base, until the mixture returns to the boil. Gradually add the remaining stock mixture, stirring with a wooden spoon until smooth. Simmer, stirring occasionally, for 6 minutes or until the sauce reduces by a third. Taste and season with salt and pepper.
  5. Carve the lamb and serve with the sauce.

Nutritions of Slow-roasted chermoula lamb

calories: 488.516 calories
calories: 27 grams fat
calories: 9 grams saturated fat
calories: 3 grams carbohydrates
calories: 1 grams sugar
calories: 57 grams protein
calories: 192 milligrams cholesterol
calories: 442.19 milligrams sodium
calories: NutritionInformation

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