Year of the Moroccan Lamb – NRK Mat – Recipes and Inspiration

Marinade

Put the meat in the marinade the day before, so that the flavors penetrate well into the thigh.

Peel an onion and put it in a food processor with salt, pepper, cumin, ginger, cinnamon and olive oil. Run together until you have a thick mash that can be rubbed over the meat. Dilute with more oil if necessary. You can also use the chopper bowl for the hand mixer if you have one.

Cover the meat and put it in the refrigerator for 12 to 20 hours.

Fry the thigh

Since the thigh is bigger than a frying pan, it can be difficult to brown it. Therefore, place it in a refractory dish and pour juice and water into it. Place the pan relatively high in the oven and turn it 250 degrees with the grill function/grill elements on. Now we just want to give the thigh a little color, so make sure it doesn’t burn. Leave for about 6 to 8 minutes, depending on the oven.

Turn oven down to 75 degrees, normal over and under heat. Leave the oven door open for a few minutes for faster cooling. Then insert the pan next to the bottom of the oven and insert a cooking thermometer into the thickest part of the thigh.

The lamb shank or kettle is done when it has a core temperature of around 65 degrees (65-70 degrees for a medium roast). Calculate approximately 4 hours, but be aware that this may vary.

For the juiciest results possible, let the cooked meat rest for 30 minutes before cutting it. Serve with a Moroccan couscous salad and glazed carrots.

Lamb legs or kje with couscous and carrots
Photo: Rolf-Anders Vollan / “The Happy Kitchen”

Couscous salad recipe

Glazed Carrots Recipe

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