Moroccan Rib Roast or Leg of Lamb
- Reviews 1
Ready In: 2 hrs 15 mins
Serves: 8-10
Ingredients
- 2 tablespoons coriander seeds, crushed
- 2 tablespoons lemons, rind of, finely shredded
- 1 tablespoon olive oil
- 1 teaspoon whole cumin seed, crushed
- 1⁄2-1 teaspoon red pepper, crushed
- 1⁄2 teaspoon coarse salt
- 4 -5 lbs beef rib roast or 4 -5 lbs leg of lamb
- 8 cloves garlic, peeled and cut into silvers
- assorted peeled and cut up vegetables, such as potatoes,carrots,turnips and peppers
Directions
- Stir together coriander seed, lemon peel, olive oil, cumin, red pepper, and salt in a small bowl.
- Rub surface of rib roast thouroughly with coriander mixture.
- Cut 1/2 inch wide slits randomly into top and sides of roast.
- Insert garlic slivers deep into slits.
- Cover and refrigerate roast for up 24 hours, if desired.
- Prepare grill for indirect grilling.
- Test for medium heat above the drip pan.
- Place roast on the lightly oiled grill rack over drip pan.
- Cover and grill for 1 1/2 to 2 hours or until an instant read thermoter inserted into the centre of the roast registers 155f degrees for medium doneness.
- Add assorted cut up veggies to grill during the last 45 minutes of cooking, removing setting them aside as they become tender.
- Carve rib roast and serve with grilled veggies.
- If using a leg of lamb, grill for 2 to 3 hours or until thermometer reads 155f degrees for medium doneness.
- Either beef or lamb roast may also be cooked in the oven at 400f degrees until thermometer reads 155f degrees for medium doneness, for approximately the same number of hours.
- Add veggies to the oven rack outside the roasting pan for about the last hour of cooking.
- Serve with roast.
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