Moroccan Lamb Recipe by Chef Samone
The Moroccan Lamb Recipe by Chef Samone is the perfect savoury dish for dinner when you want to treat yourself to traditional yet appetising flavours. The Morrocan spices used are anything but boring and can be made any day of the week.
Ingredients
- 1 rack of lamb
- 4–6 cloves of garlic
- 1 red onion
- 1 handful of mint
- 1/8 cup olive oil
- 4 tablespoons butter
Dry Spices
- 1 tsp of Chili Flakes
- 1 tsp of Sumac
- Â 1 tablespoon of Ras El Hanot See ingredients below
- Â 5 teaspoon black peppercorns
- Â 4 teaspoon ground ginger
- Â 4 teaspoon cumin
- Â 4 teaspoon coriander seeds
- Â 4 teaspoon ground cinnamon
- Â 1 teaspoon grated nutmeg
- Â 1 teaspoon cardamom seeds
- Â 1 teaspoon paprika
- Â 1 teaspoon ground turmeric
- Â 1 teaspoon salt
- Â 1 teaspoon ground allspice
Instructions
Add dry spices to the wet mixture in food processor, blend for another minute. Remove ingredients from the mixture and add to the lamb.
Once all ingredients are on the lamb let marinate for at least 2 hours. I like to marinate mine overnight .
You can either grill the lamb chops or pan sear. To pan sear you will need 1 1/2 tablespoon of Olive Oil in pan let the pan get hot (high to med heat) pan sear the lamb for about 3 min on each side unless you would prefer well done lamb, then you would cook it longer.
Note: These same ingredients can be used on chicken as well.
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
