Slow-Roasted Moroccan Leg of Lamb; Spices, 101 — 9 Comments

  1. Great Post on spices! I love lamb…wish my hubbie did – he informed me the last time I cooked Lamb chops he just could not bear to eat it any longer knowing how cute they are. I see a baby lamb and say yummm. He gets horrified, well I can’t lie, it is true. I just see deliciousness – like your Moroccan dish here – makes my mouth water!

  2. Katie,
    Today I went to the spice market in Istanbul. What a dissapointment. There were only three or four actual spice shops and all they had was standard premixed blends that were obviously pretty old; they hardly had any aroma to them. I do better by going to my local IndoPak store and buying basic ingredients and grinding my own. I also expected to see a lot more of unusual spices. I could recognize everything they had without even trying to puzzle out the signs.
    BTW, the lamb looks fab. Have had a lot of that here and it’s really really good. Tonight went down by the Med, picked our fish at the fish market and had the associated restaurant grill it. Wonderful, but by no means cheap.

  3. Pam, it was truly the best!
    Ina, when we lived in Ireland, we’d go for walks in the spring…. and gaze adoringly (and hungrily) at all those cure little ‘racks of lamb’ in the fields.
    Val, you are most welcome!
    brassfrog, crushed about the spice market… but the fish – jealous!
    manningroad, cinnamon is one I’m learning to use more… love it so far!
    joey, it was such a good leg….

  4. Only thing I changed was I added 1/2 tsp crushed saffron and 1/4 tsp tumeric.
    Thanks for posting this.

  5. I made your lamb recipe today- and it truly is one of the best lamb dishes ever! Thanks so much. I will make this again.