Orange Spiced Lamb

We had lamb down for this week, so lamb it was. We love lamb, but lamb is NOT for everyone. It can often have a very strong, gamey taste, and that turns a lot of people off lamb. So I always marinate it in something acidic for a few hours before cooking it. This time, I marinated it in orange juice and Moroccan spices.

What are Moroccan spices? Well, that can be a trick question. It could be just about anything since the ancient spice trade routes went through Morocco. But in general, Moroccan spices include a combination of warm, earthy spices like cumin, coriander, cinnamon, ginger, and turmeric, along with other flavors like paprika, cayenne pepper, and sometimes saffron. It is pretty common to use a lot of spices in Moroccan cooking, often times using 12 or more per dish.

Orange Spiced Lamb

Most chefs agree lamb is BEST when cooked to a beautiful medium rare. Lamb is generally cooked to an internal temperature of 135-140*F or 57-60*C for medium rare, which is the recommended minimum safe temperature for most lamb cuts. Anything beyond a medium and the lamb will become tough and dry.

I made an orange spiced marinade and let my lamb roast marinade for about 5 hours before cooking it.

1 lamb roast – 3-4 lbs

1-1/2 cups orange juice

1 TBSP minced orange peel

1-2 tsp coriander

1-2 tsp crushed Aleppo pepper

1 -2 tsp dried rosemary

1/2 tsp ground cloves

1 tsp allspice

1/2 tsp nutmeg

2 TBSP fresh mint, chiffonade

2 TBSP fresh lemon verbena, chiffonade, optional

Mix everything together well and pour over the lamb to marinate in the refrigerator for at least 4-5 hours before cooking.

Before cooking, remove the lamb from the refrigerator for at least 1/2 hour before cooking, then pat dry with paper towels. Get a large skillet VERY hot, then add olive oil and butter to the skillet. Place the lamb in the mix, and sear for about 3 minutes per side, then an additional 1 minute per side after, to sear it and give a nice crust all around.

Preheat the oven to 400*F or 200*C.

Once the lamb is seared and crusted all over, place it in the oven to finish cooking. Roast for at least 30-40 minutes, or until the internal temperature reaches 145*F or 63*C.

Allow the lamb to rest for about 5-10 minutes before slicing it. Allowing the lamb to rest for a few minutes after cooking helps the juices redistribute, resulting in a more tender and juicy piece of delicious meat. When carving lamb, especially roasts, it’s best to cut against the grain for the most tender texture

I topped it with more of the marinade (that I left in my dish and cooked the lamb in while in the oven) and served it alongside some roasted new potatoes and roasted carrots, squash and Brussels sprouts, with the some warmed pita bread and hummus on the side. I served it with a bold red blend to complete the meal.

The lamb was perfect. It was very juicy and tender, and full of flavor. DELICIOUS!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.