Tag: lamb
Moroccan Grilled Rack of Lamb
Moroccan Grilled Rack of Lamb
This is an easy way to prepare a rack of lamb on the grill that will taste like a million bucks. The rack gets rubbed down with spices, seared on the grill, the brushed with dijon mustard and an herb and garlic paste. The rack will only take about 12 minutes to grill. Let rest for a few minutes and cut into individual chops.
Equipment
- food processor
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 rack of lamb
Seasoning
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Herb Paste
- 1/4 cup cilantro
- 1/4 cup parsley
- 3 garlic cloves
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp dijon mustard
Instructions
- Mix all of the spices together.
- Rub the rack of lamb with the spices on all sides.
- Turn the cilantro, parsley, garlic, olive oil, and lemon juice into a paste in a food processor.
- Start your charcoal in the chimney starter. All them to get gray. Poor them into the grill and put on the grate. Place the rack meat side down on the grill for 4 minutes.
- Flip over. Brush on the dijon mustard.
- Spread the herb paste over the rack of lamb. Grill for 4 minutes.
- Flip the rack over paste side down. Grill for another 4 minutes.
- Allow the rack to rest for 5 minutes.
Cut into individual chops and serve.
Oaxacan Lamb and Goat Barbacoa
Oaxacan Lamb and Goat Barbacoa
Authentic barbacoa comes from the Oaxacan region of Mexico. It is traditionally made out of lamb or goat, but in the U.S., you’ll see it made out of beef. The main flavor profile of this meat comes from the ancho chilies, smokey chipotle peppers, and oranges used in the marinade. The meat is slow roasted with the marinade until it falls off the bone. It can be used in tacos, burritos, tortas, enchiladas, and much more.
Equipment
- blender
Ingredients
- 2 lbs bone in lamb shoulder cut into large cubes
- 2 lbs bone in goat shoulder cut into large cubes
- 1 tbsp salt
- 1 tbsp olive oil
- 1 large white onion thinly sliced
- 1 large orange thinly sliced
- bay leaves
Barbacoa Marinade
- 3 ancho chilies seeded
- 1 chipotle pepper with 2 tbsp of its juice
- 6 garlic cloves
- 2 cups beef stock
- 1 orange juiced
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp chili powder
- 1 tbsp Mexican oregano
- 1 tbsp dried epazote
- 2 tsp salt
- 1 tsp cinnamon
- 1 tbsp vinegar
- 1 tbsp honey
Instructions
- Heat up the oil in a large sauté pan or Dutch oven over medium high heat. Add in the lamb and goat. Season with salt. Brown on all sides for 12 minutes. Turn off the heat. Remove the meat from the pan.
- Layer the onions, orange slices, and bay leaves in the bottom of the pan.
- Place the meat back into the pan.
- Purée the barbacoa marinade ingredients in a blender.
- Pour the marinade over the meat. Cover and place in a preheated 325 degree oven for 4 hours.
- Take out of the oven and allow to cool.
- Pull the meat off the bones and chop. Stir in some of the sauce from the pan.
Moroccan Offal Kebabs
Moroccan Offal Kebabs
Skewers of grilled organ meat are a common Moroccan street food. Typically you’ll see skewers of heart, kidney, and liver; beef or lamb; marinated with paprika, cumin, salt, and cayenne. Sometimes the each organ will be on it’s own skewer; sometimes they’re combined. Since the organ meats are fairly lean, pieces of fat trimmed from the kidneys are put in between each cube of meat on the skewer. This adds some flavor, adding to the richness of the offal.
Equipment
- metal skewers
Ingredients
- 2 lbs heart, kidney, and liver beef or lamb; trimmed; cut into cubes
- kidney fat
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp salt
- 1/2 tsp cayenne pepper
Instructions
- Marinate the organ meat for an hour.
- Skewer the organs in this particular order: heart, fat, liver, fat, kidney, fat, heart, fat, liver, fat, kidney.
- Turn on your oven’s broiler. Place the kebabs on a rack on a baking sheet lined in foil.
- Broil for 10-12 minutes in total; turning every 2-3 minutes to ensure even cooking. Alternatively, you can grill the kebabs the same way over grey charcoal.
