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Moroccan-style lamb

I had a boneless leg of lamb in the freezer, and since I was having folks over for the weekend, it sounded like it would fit the bill for dinner on Sat.

Made a spice paste for marinating the meat. Its modified from a recipe for a chicken tagine I made some time ago (search the forum for "Djej Besla" if you're interested - it was in the CI throwdown). Loads of garlic (ended up adding 2 heads), olive oil, paprika, cayenne, cumin, kosher salt, turmeric, and saffron. 

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Rubbed it on to the meat and let it get happy overnight.

Next day (Sat), fired up the large with Kroger lump and pecan wood. Let it stabilize at ~350°F. Prepped sweet taters with olive oil, rosemary, seasoned salt, and pepper. 
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Threw the lamb on first, then added the taters wrapped in foil about 30mins later. 
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Pulled the lamb when it hit 165°F. That's 30°F higher than usual, but SWMBO is preggers with lil caliking, so we're off pink meat for a while. 
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Plated shot. SWMBO made brussels sprouts and mushrooms with capers and white wine indoors, which was also pretty tasty.
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A nice meal, but the lamb would have tasted better had it been med-rare. We tried a Trader Joe's garlic mustard aioli that went very well with the taters and the meat. 

With the little one on the way, a DSLR is likely to find its way home to me. Better pics in my posts should follow soon after!


#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.

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