L’hem ul Sfurzel

Lamb is cooked in many ways in Moroccan cuisine. Roasted leg of lamb was one of the dishes that our family enjoyed almost each week. The garnish of spiced quinces adds a splash of color and a sweet aroma to the dish. Growing up, I always enjoyed the basket of quinces that our neighbor would give us each winter.

 

Serves 4 to 6

Ingredients

o   One whole leg of lamb (approximately 5 pounds)

o   4 ounces (1 stick) of unsalted butter, at room temperature, plus 4 teaspoons unsalted butter

o   1 teaspoon ground coriander

o   1 teaspoon ground cumin

o   1 tablespoon sweet paprika

o   1 teaspoon salt

o   ½ teaspoon pepper

o   3 cloves garlic, chopped

o   ½ cup low-sodium beef stock

o   4 large quinces

o   4 tablespoons olive oil

o   1 teaspoon ground cinnamon

o   1 teaspoon allspice

o   Juice of 1 small lemon

o   ¼ cup dark honey

 

Directions

1.       Preheat the oven to 425 degrees.

2.       Mash the 4 ounces of butter, coriander, cumin, paprika, salt, pepper, and garlic into a paste.

3.       Rub the paste all over the lamb.

4.       Place the lamb in the roasting pan. Pour the beef stock into the bottom of the pan.

5.       Roast the lamb for 30 minutes, reduce the heat to 350degrees, and cook for an additional 2 hours, basting every 30 minutes with juices from the pan

6.       Cut the quinces into halves and gently remove the cores. Cut each half into four pieces.

7.       In a large frying pan, melt the remaining 4 teaspoons of butter and add the olive oil.

8.       Add the quinces. Coat them with cinnamon, allspice, lemon, and honey. Simmer on low heat for 25 minutes or until the quinces are soft and the sauce has thickened.

9.       Remove the lamb and let it rest. Cut into slices and layer on a serving platter. Arrange the quinces around the lamb.

 

 

Happy cooking!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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