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Moroccan Crown Lamb Roast

Ingredients
  Crown lamb roast 3 1⁄2 Pound (1 Whole, 18 Ribs Total)
  Grated tangerine peel 1 Tablespoon, grated (Orange Part Only)
  Tangerine juice 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs), chopped
  Lemon juice 3 Tablespoon
  Minced fresh ginger 2 Tablespoon
  Ground cumin 1 Tablespoon
  Paprika 1 Tablespoon
  Minced garlic 1 Tablespoon
  Salt 1 Teaspoon
  Tangerine rice 2 Cup (32 tbs) (For Serving)
Directions

1. Rinse meat and pat dry.
2. In a deep bowl, combine tangerine peel, tangerine juice, cilantro, lemon juice, ginger, cumin, paprika, garlic, and salt. Add meat; turn to coat. Cover and chill at least 3 hours or up to 1 day, basting meat occasionally.
3. Lift meat from bowl; reserve marinade. Set roast, bone tips up, in a shallow 10- by 15-inch pan.
4. Bake in a 450° oven until a thermometer inserted horizontally through roast into center of thickest part reads 150° for rare, 35 to 40 minutes, or 155° for medium-rare, 40 to 45 minutes; if areas of the roast begin to get too dark, drape with foil.
5. With 2 wide spatulas, transfer roast to a platter and let rest 15 to 20 minutes. Mound some of the tangerine rice in center of roast; put remainder in a bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb

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2 Comments

Anonymous's picture
Where is the recipe for the tangerine rice?
Culinary.Crack.a.Jack's picture
You can try this tangerine rice recipe if you want- http://www.ifood.tv/recipe/curried_tangerine_rice