MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.
Provided by NELady
Categories Low Cholesterol
Time 5m
Yield 5 Tablespoons, 1 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.
Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5
DRY SPICE RUB FOR LAMB OR BEEF
I got this recipe from my grama. It can be used on lamb or beef, and the flavors can be adjusted to suit your taste.
Provided by Jessica Godfrey
Categories Side Dish Sauces and Condiments Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1 mg, Sugar 0.1 g
ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB
Steps:
- Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequently, for 5 or so minutes, until fragrant. Transfer to plate and let cool thoroughly. Grind cumin, coriander and peppercorns with a mortar and pestle or in a spice grinder. Combine the cumin mixture in a bowl with the remaining rub ingredients, stirring to thoroughly blend. Spread the rub evenly over the entire surface of the leg of lamb. I spooned it on, then used my hands. Wrap the leg of lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting. Roast the leg of lamb. Preheat the oven to 350ºF. Lightly oil a baking pan [just to make it easier to clean later] and place the leg of lamb in a rack in the pan. Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Variations in ovens and the size of the leg of lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the lamb well before you think it should be done [make sure you don't hit the bone-that will give you an inflated reading]. You're shooting for an internal temperature of anywhere from 130 to 145ºF. Remove from the oven and let it rest, tented lightly with foil, for 10 minutes before slicing and serving. Kitchen Notes Seeds or powder? If you don't have cumin seeds and coriander seeds, you can substitute the powdered versions of both. We use boatloads of ground cumin in our kitchen. But grinding freshly toasted seeds really makes for a more flavorful blend, and it's quick and easy to do. Other uses for Moroccan spice rub. This flavorful rub will bring big flavor to chicken, beef and pork too. Roasting, braising or pan grilling are good ways to cook with it. Indirect grilling would work nicely too.
ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB RECIPE - (4.1/5)
Provided by á-25087
Number Of Ingredients 14
Steps:
- Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequently, for 5 or so minutes, until fragrant. Transfer to plate and let cool thoroughly. Grind cumin, coriander and peppercorns with a mortar and pestle or in a spice grinder. Combine the cumin mixture in a bowl with the remaining rub ingredients, stirring to thoroughly blend. Spread the rub evenly over the entire surface of the leg of lamb. Wrap the leg of lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting. Roast the leg of lamb. Preheat the oven to 350ºF. Lightly oil a baking pan and place the leg of lamb in a rack in the pan. Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Variations in ovens and the size of the leg of lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the lamb well before you think it should be done. You're shooting for an internal temperature of anywhere from 130 to 145ºF. Remove from the oven and let it rest, tented lightly with foil, for 10 minutes before slicing and serving.
LAMB SPICE RUB
Provided by Paul Grimes
Categories Ginger Lamb Quick & Easy Backyard BBQ Cardamom Cumin Coffee Grinder Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 9
Steps:
- Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.
LAMB SPICE RUB
A rub that goes great on Lamb
Provided by Jamallah Bergman
Categories Rubs
Time 10m
Number Of Ingredients 8
Steps:
- 1. Toast coriander,cumin,mustard,and cardamom in a dry small heavy skillet,covered,over medium heat,shaking skillet frequently,until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool,then finely grind with remaining ingredients in grinder.
- 2. This rub also keeps for 6 months.
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