Moroccan lamb and roasted veges
Indulge in the rich and robust flavors of Moroccan lamb and roasted veges. This dish is not just a treat for the taste buds but also a testament to the authenticity of Moroccan cuisine. Whether you’re hosting a dinner party or simply treating yourself, this dish will elevate any dining experience. Dive into this step-by-step guide to recreate this culinary masterpiece.
Ingredients for MOROCCAN LAMB AND ROASTED VEGES
- Lamb leg steaks: 4 (about 8oz each, or 225g)
- Olive oil: 3 tbsp (45ml)
- Ground cumin: 1 tsp (5g)
- Ground coriander: 1 tsp (5g)
- Carrots: 2, diced
- Zucchini: 1, sliced
- Red bell pepper: 1, diced
- Red onion: 1, diced
- Garlic cloves: 2, minced
- Salt and pepper to taste
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Serves 2
Nutritional Facts (per serving)
- Calories: 520 kcal
- Protein: 45g
- Carbohydrates: 35g
- Dietary Fiber: 9g
- Sugars: 12g
- Fat: 25g
- Saturated Fat: 6g
- Sodium: 650mg
Cooking Instructions
- Begin by marinating the lamb. In a bowl, mix olive oil, ground cumin, ground coriander, minced garlic, salt, and pepper. Coat the lamb leg steaks with this mixture and let it sit for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- In a roasting pan, combine diced carrots, sliced zucchini, diced bell pepper, and diced red onion. Drizzle with a tablespoon of olive oil and sprinkle with salt and pepper.
- Place the marinated lamb steaks on top of the veges in the roasting pan.
- Transfer the roasting pan to the oven and let it cook for 40 minutes or until the lamb is cooked to your desired doneness and the veges are tender.
- Once done, remove from the oven and let it rest for about 5 minutes.
Tips
- For added flavor, consider adding a pinch of paprika or turmeric to the marinade.
- Always allow your meat to come to room temperature before cooking to ensure even cooking.
- You can also grill the lamb steaks separately for a smoky flavor.
- Consider garnishing with fresh cilantro or mint for an extra burst of freshness.
Serving Suggestions
Serve the Moroccan lamb and roasted veges on a bed of couscous or with a side of fresh bread. Drizzle with a bit of lemon juice for added zest and enjoy the medley of flavors that this dish offers.
Moroccan lamb and roasted veges is truly a dish that embodies the essence of Moroccan cuisine. Its flavors are deep, its aroma captivating, and its taste unparalleled. Bring the magic of Moroccan cuisine to your kitchen and relish the experience.
Note: Remember, good food is all about experimentation. Don’t hesitate to adjust the recipe to suit your palate. Enjoy your meal and the joyous process of cooking!
MOROCCAN LAMB AND ROASTED VEGES
Nutritions
Ingredients
- Lamb leg steaks: 4 about 8oz each, or 225g
- Olive oil: 3 tbsp 45ml
- Ground cumin: 1 tsp 5g
- Ground coriander: 1 tsp 5g
- Carrots: 2 diced
- Zucchini: 1 sliced
- Red bell pepper: 1 diced
- Red onion: 1 diced
- Garlic cloves: 2 minced
- Salt and pepper to taste
Instructions
- Begin by marinating the lamb. In a bowl, mix olive oil, ground cumin, ground coriander, minced garlic, salt, and pepper. Coat the lamb leg steaks with this mixture and let it sit for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- In a roasting pan, combine diced carrots, sliced zucchini, diced bell pepper, and diced red onion. Drizzle with a tablespoon of olive oil and sprinkle with salt and pepper.
- Place the marinated lamb steaks on top of the veges in the roasting pan.
- Transfer the roasting pan to the oven and let it cook for 40 minutes or until the lamb is cooked to your desired doneness and the veges are tender.
- Once done, remove from the oven and let it rest for about 5 minutes.
Notes
- For added flavor, consider adding a pinch of paprika or turmeric to the marinade.
- Always allow your meat to come to room temperature before cooking to ensure even cooking.
- You can also grill the lamb steaks separately for a smoky flavor.
- Consider garnishing with fresh cilantro or mint for an extra burst of freshness.
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