Moroccan-style lamb
Description
The recipe won't take much time. The dish goes perfectly with any side dish made of vegetables, grains, or legumes. Bake the lamb with the ribs facing down to prevent them from charring, and always cover with foil, adding a little water to the baking dish for steaming. Serve the meat only while hot, as lamb acquires a specific taste when cold. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Combine all the spices and vegetable oil in a deep container, mix thoroughly. Optionally, you can add pressed fresh or ground dried garlic.
- 3
Step 3
Wash the lamb in water and remove the tendons and membranes. Dry it with a paper towel or napkin, then coat it completely on all sides with the prepared marinade. Leave it in a container for about 1-2 hours to absorb the flavors.
- 4
Step 4
Then transfer the meat to a baking dish, pour 50 ml of water into it, and cover with foil; otherwise, the spices and bones may burn. Preheat the oven to 200°C and roast the lamb for approximately 35–40 minutes, making sure it doesn't burn. You can add a little more water during baking if needed.
- 5
Step 5
Remove the finished dish from the oven, let it cool slightly, slice it, and serve.