Don't you just love when you make a recipe and your family and friends you have been slaving in the kitchen all day.  Shhhh… We won't tell a soul. This fancy looking lamb with pomegranate sauce is so easy you can make it for a weekday meal just like our Crab Stuffed Whitefish.

Why You are Going to Love our Lamb Loin Roast Recipe

• Seriously delicious and tender lamb
• Less than 30-minute meal
• Fancy enough for guests but easy enough for weeknight meals
• Killer good homemade pomegranate glaze
• Gluten-free
• Oven roasted and perfect for the holidays

Lamb Lover's Sunday Suppers

There is no denying it! We are huge lamb lovers. How about you?

If you have never tried it before, you are going to be shocked how much flavor and tenderness a properly cooked lamb dish can be. One of our top recipes is our Easy Moroccan Ground Lamb Stew. It is full of bright bold spices and takes less than 30 minutes on the stovetop.

If you are in to grilling and chilling, be sure to try our Herb Marinated Grilled Rack of Lamb. All we can say is buy 2 racks now as these little lamb lollies sure go fast. Our Middle Eastern Ground Lamb Kabobs are tender juicy grilled ground lamb on a stick infused with spices and herbs. If you pop a couple of these lamb kabobs in a flat bread with a little Traditional Baba Ghanoush and Easy Tabbouleh Lebanese Salad and you are in business.

Are you having a quiet afternoon at home? Be sure to try our Slow Roasted Moroccan Spiced Leg of Lamb. You have no idea what you are missing out on if you don't give this a try. This recipe is a huge crowd pleaser. Fall off the bone tender lamb and a gravy that is to die for.

Where is the Loin on a Lamb?

The loin is one of the most tender and prized cuts of lamb. It is located in the hindsaddle of the lamb between the ribs and sirloin and above the flank. They can be either with the bone or boneless. For this Lamb Loin Roast recipe, we chose a boneless lamb loin that included the little medallion of tenderloin from the butcher.

Herb Stuffing

What fresh herbs do you have growing on your window seal? We stuffed our boneless lamb loin with rosemary, thyme and parsley. Of course, you can't forget the garlic. Right?... and lots of it!

She is a pretty big roast. Season your roast with salt and fresh cracked pepper both inside and out. This step is a must. Fresh herbs like in our Savory Herb Roasted Whole Chicken and our Rosemary Herbed Pork Chops with Shallot Wine Sauce really makes a recipe extra delicious. However, you can also use dried herbs as well. Use what you have on hand is always our motto.

How to Remove the Seeds of a Pomegranate?

We love using seasonal ingredients. Fresh pomegranates fruits are in season right now. There are many different ways to extract the seeds from a pomegranate. We cut the pomegranates in half. Then, we break into quarters and use our gloved hands to remove the seeds. Reserve some of the seeds for a garnish. If you have extra pomegranate seeds, be sure to try our recipe for Baked Pomegranate Glazed Salmon. Check out our video below to watch the process.

Then, we used the food processor to puree the seeds with a small amount of water just to get it moving. Afterwards, we strain and have the freshest delicious pomegranate juice ever.  However, you can use pomegranate juice in a bottle as well.

Killer Good Pomegranate Sauce

Seriously killer good! We could do shots of just the sauce- it's that good. Slightly sweet, slightly sour, savory, deep and rich flavors that take this lamb loin roast recipe to the next level. The taste from the rendered lamb and the aromatics as it reduces and gets glossy is so delicious.

In the same pan we cooked the lamb in, we added…

• shallots
• garlic
• red wine
• fresh pomegranate juice
• aged balsamic vinegar
• pinch of sugar
• salt and pepper
• butter

Getting all those delicious bits off the bottom allows the rich lamb flavors to permeate the pomegranate sauce.

Ingredients

In addition to the ingredients listed above for the pomegranate sauce, you need the following…

• boneless lamb loin
• olive oil
• rosemary
• thyme
• parsley
• extra garlic, of course

Secret Hacks for Cooking the Best Lamb Loin

There is nothing more disappointing that biting into a dry and tough piece of lamb. Your goal is a tender, succulent lamb that melts in your mouth. We like to cook our lamb to medium rare which is about 135 degrees F or 57 degrees F. Here are few of our tried-and-true culinary tricks.

• Tie up with butcher twine to hold in the herb stuffing and keep its shape.
• Take the lamb loin out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. The purpose is so that the lamb cooks evenly
• One of the most important steps is to sear the loin on all sides well to render the fat. Don't skimp on this step. Get your pan hot and sear well. Lamb, compared to other cuts of meat, has a higher ratio of fat. You can trim some of it off before cooking but be sure to leave some on as this keeps this cut of meat tender and delicious.
• Do not overcook lamb! Lamb is best at medium rare. Really, any more done than that and why bother as you will ruin a good cut of meat. The longer you cook the meat, the tougher the lamb will be.
• Allow the lamb to rest tented under aluminum foil for at least 10 minutes before carving.

What Temperature Should a Lamb Loin Roast be Cooked To?

Use a meat thermometer to check for doneness. For best practices, please refer to USDA guidelines for lamb. Please note that the lamb will continue to cook and raise temperature even after you remove it from the oven.

• Rare - Blue bloody - 125 degrees F (51 degrees C)
• Med Rare - 135 degrees F (57 degrees C) Optimal - We like our lamb cooked to this temperature
• Medium - 145 degrees F (62 degrees C)
• Med Well - 155 degrees F (68 degrees C) Overcooked
• Well Done - 165 degrees F (73 degrees C) Overcooked

How to Cook a Boneless Lamb Loin in the Oven

1. Pre-heat oven to 400 degrees F (204 degrees C). Trim lamb of extra fat. Lay boneless lamb loin fat side down and meat side up of a cutting board. Season well with salt and pepper. Add chopped herbs and aromatics like rosemary, thyme, parsley and garlic.
2. Roll up tightly and use butcher's twine to secure tight. Season well on the outside with salt and pepper. At this point in time, you could refrigerate your lamb up to 3 days before cooking. Please make sure your store it in a sealed container in the refrigerator.
3. Take the lamb out of the refrigerator 30 minutes before cooking. Allowing it to come to come to room temperature first ensures that it cooks evenly.
4. Sear lamb on all sides well in a little olive oil. This is an important step to render out all of the fat.
5. Pop your seared stuffed lamb loin roast in the oven. Then, cook until it reaches your desired cook temperature or about 20 minutes. The cooking time for a boneless lamb loin is contingent on if you like your lamb rare, medium rare or medium well. We like ours medium rare which is 135 degrees F, or 57 degrees C. Use a meat thermometer and start checking the doneness at 10 minutes and add more time as needed. Our roast was a little less than 2 pounds. It took about 18 minutes to reach internal temperature of 135 degrees F (57 degrees C). Cooking time may vary from 15 minutes to 25 minutes to reach your goal. 
6. Remove from lamb roast from oven. Tent with aluminum foil while you make the pomegranate sauce.
7. Don't wash your cooking pan as those delicious drippings make a lovely pomegranate sauce.

The Best Pomegranate Sauce

1. We chose to use fresh pomegranate seeds in the food processor with a little water to get it going to make fresh squeezed pomegranate juice. We strained out the seeds. However, you can also use bottle pomegranate juice like POM in this healthy recipe.
2. Drain out a little of the oil left in the pan that you cooked the lamb in. You only need about 2 tablespoons.
3. Heat the pan up to medium and add shallots and garlic. Then, add the red wine to deglaze the pan. Scrape the delicious bits and bobs off the bottom of the pan. Add the pomegranate juice, aged balsamic vinegar, a pinch of sugar and salt and pepper to taste. Cook over medium heat until the sauce reduces by half and starts to thicken or coats the back of a spoon. Remove the pomegranate sauce off the burner and add a dab of butter to the sauce.

Serve It Up in Style

Did you know that we first eat with our eyes? Presentation is everything.

1. Remove the butchers string from the loin.
2. Slice lamb in about ½ inch slices against the grain.
3. Ladle the delicious pomegranate sauce on the bottom of a serving plate.
4. Add the sliced lamb loin over the pomegranate sauce.
5. Garnish with fresh herbs and fresh pomegranate seeds

What to Serve with Lamb?

Balsamic Roasted Fennel and Carrots

Crispy Roasted Cauliflower Bites

Crispy Roasted Red Potatoes and Cabbage

Autumn Kale Salad

Quinoa Harvest Salad

Frequent Asked Questions (FAQ's)

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Lamb Loin Roast Recipe (Pomegranate Sauce)

Boneless rosemary garlic herbed stuffed lamb loin roast recipe with a delicious sticky pomegranate wine sauce is the perfect less than 30-minute elegant Sunday Supper.

Course Mains

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 453kcal

Author HWC Magazine

Equipment

• butcher's twine
• oven proof skillet

Ingredients

Herb Stuffed Lamb Loin

• 2 pounds boneless lamb loin
• salt and pepper to taste
• 2 sprigs rosemary fresh or 1 tablespoon dried crushed rosemary
• ¼ cup thyme fresh or 1 teaspoon dried
• 1 cup parsley chopped
• 5 cloves garlic peeled and chopped (reserve 2 to pomegranate sauce)
• 1 tablespoon olive oil

Pomegranate Sauce

• 2 shallots peeled and chopped
• ½ cup red wine
• ½ cup pomegranate juice
• 2 tablespoon barrel aged balsamic vinegar We used FM03 Barrel Aged Organic Balsamic Vinegar of Modena
• 1 teaspoon sugar or sugar alternative
• 1 tablespoon butter

Garnishes

• 2 tablespoon fresh pomegranate seeds
• fresh herbs

US Customary - Metric

Instructions

Prepare Boneless Lamb Loin

• Pre-heat oven to 400 degrees F (204 degrees C). Trim lamb of extra fat. (Leave some fat on as when this render it makes the lamb flavorful and tender) Lay boneless lamb loin fat side down and meat side up on a cutting board. Season well with salt and pepper. Add chopped herbs and aromatics like rosemary, thyme, parsley and garlic.
• Roll up lamb loin tightly and use butcher's twine to secure tight. Season well on the outside with salt and pepper. At this point in time, you could refrigerate your lamb up to 3 days before cooking if wrapped tightly or stored in a sealed container in the refrigerator.
• Take the lamb out of the refrigerator 30 minutes before cooking. Allowing it to come to come to room temperature first ensures that it cooks evenly.
• In an oven proof skillet, sear lamb on all sides well in a little olive oil. This is an important step to render out all of the fat. This step takes about 5 minutes in a hot skillet.
• Place your seared stuffed lamb loin roast in the oven and cook until it reaches your desired cook temperature or about 20 minutes. The cooking time for a boneless lamb loin is contingent on if you like your lamb rare, medium rare or medium well. We like ours medium rare which is 135 degrees F, or 57 degrees C. Use a meat thermometer and start checking the doneness at 10 minutes and add more time as needed. Our roast was a little less than 2 pounds and it took about 18 minutes to reach internal temperature of 135 degrees F (57 degrees C). Cooking time may vary from 15 minutes to 25 minutes to reach your goal. See notes below for more detailed cooking times.
• Remove from lamb roast from oven and place in a dish or cutting board tented with aluminum foil while you make the pomegranate sauce.

Make Pomegranate Sauce

• Don't wash your cooking pan as those delicious drippings make a lovely pomegranate sauce.
• How to make fresh pomegranate juice from scratch: Add seeds from one whole pomegranate in the food processor. Next add 2 tablespoons of little water to get it going. To make fresh squeezed pomegranate juice, strain out the seeds. Now you have fresh delicious pomegranate juice. If you desire, you can also use bottle pomegranate juice like POM in this healthy recipe.
• Drain out a little of the oil left in the pan that you cooked the lamb in. You only need about 2 tablespoons.
• Heat the pan up to medium and add shallots and garlic.Then add the red wine to deglaze the pan. Scrape the delicious bits and bobs off the bottom of the pan. Add the pomegranate juice, aged balsamic vinegar, a pinch of sugar and salt and pepper to taste. We used a really good barrel aged balsamic from Italy from Mie Radici. If you are using a cheaper version of balsamic vinegar, you will need to reduce the amount of balsamic vinegar to 1 tablespoon and increase sugar to 2 teaspoons. Cook over medium heat until the sauce reduces by half and starts to thicken or coats the back of a spoon. Remove the pomegranate sauce off the burner and add a dab of butter to the sauce and mix well.
• Remove the butchers string from the cooked lamb loin. Slice lamb in about ½ inch slices against the grain.
• Ladle the delicious pomegranate sauce on the bottom of a serving plate. Add the sliced lamb loin over the pomegranate sauce. Garnish with fresh herbs and fresh pomegranate seeds. Enjoy!

Video

Notes

• Tie up the roast with butcher twine to hold in the herb stuffing and keep its shape.
• Take the lamb loin out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. The purpose is so that the lamb cooks evenly
• One of the most important steps is to sear the loin on all sides well to render the fat. Don't skimp on this step. Get your pan hot and sear well. Lamb, compared to other cuts of meat, has a higher ratio of fat. You can trim some of it off before cooking but be sure to leave some on as this keeps this cut of meat tender and delicious.
• Do not overcook lamb! Lamb is best at medium rare. Really any more done than that and why bother as you will ruin a good cut of meat. The longer you cook the meat, the tougher the lamb will be.
• Allow the lamb to rest tented under aluminum foil for at least 10 minutes before carving.

What Temperature Should a Lamb Loin Roast be Cooked To?

 Use a meat thermometer to check for doneness. For best practices, please refer to USDA guidelines for lamb. Please note that the lamb will continue to cook and raise temperature after you remove it from the oven.

• Rare - Blue bloody - 125 degrees F (51 degrees C)
• Med Rare - 135 degrees F (57 degrees C) Optimal - We like our lamb cooked to this temperature
• Medium - 145 degrees F (62 degrees C)
• Med Well - 155 degrees F (68 degrees C) Overcooked
• Well Done - 165 degrees F (73 degrees C) Overcooked

How to Remove the Seeds of a Pomegranate?

We love using seasonal ingredients. Fresh pomegranates fruits are in season right now. There are many different ways to extract the seeds from a pomegranate. We cut the pomegranates in half. Then, we break into quarters and use our gloved hands to remove the seeds. If you have extra pomegranate seeds, be sure to try our recipe for Baked Pomegranate Glazed Salmon. Check out our video below to watch the process.

Then, we used the food processor to puree the seeds with a small amount of water just to get it moving. Afterwards, we strain and have the freshest delicious pomegranate juice ever.  However, you can use pomegranate juice in a bottle as well.

What herbs to stuff roast with?

You can use any fresh herbs you desire but rosemary really goes well with lamb. Use what you have on hand. You can use either fresh or dried herbs.

Substitutions

If you cannot find a boneless lamb loin roast, you can exchange with a pork tenderloin. You will either need to fillet open or ask your butcher to do this for you so that you can stuff the pork tenderloin. 

Nutrition

Serving: 1g | Calories: 453kcal | Carbohydrates: 11g | Protein: 49g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 157mg | Sodium: 196mg | Potassium: 897mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1486IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 6mg

The post Lamb Loin Roast Recipe (Pomegranate Sauce) appeared first on Healthy World Cuisine

Herb Marinated Grilled Rack of Lamb

Yes, we said finger licking! Ok, we will fess up. If we are not in a fancy restaurant, we are so picking up that delicious lamb lolly and getting right in there. Who is with me on that? We knew you were, if you are a lamb lover or even if you are not, this recipe will convert you.

Super tender with crisp grilled edges and extra flavorful lamb from all the delicious herbs. The special marinade and cooking tips for success are the hints you need to make a delicious herb marinated grilled rack of lamb. If you lamb lover be sure to try our Slow Roasted Moroccan Spiced Leg of Lamb, Middle Eastern Ground Lamb Kabobs and Easy Moroccan Ground Lamb Stew.

The Special Marinade

Our special marinade has only 5 ingredients and you may have these in your home right now.

• Fresh chopped Garlic and lots of it - of course. Hey don't knock it. Garlic is the new social distancing tool… (smiling)
• Parsley - fresh or dried (we used dried as we are trying to avoid grocery runs as much as possible)
• Za'atar - a Middle Eastern Spice blend with thyme, cumin, coriander, oregano, toasted sesame seeds, sumac.
• Freshly ground black pepper. We salt right before the grilling process.
• Olive oil

How to Prepare a Rack of Lamb for Grilling

1. The first step in making a delicious Herb Marinated Grilled Rack of Lamb is to make sure that you choose a rack of lamb that averages around 1.25 to 1.50 pounds (566 grams to 680 grams) and it usually has about 8 bones in it. Can be more or less bones per rack depending on which country you are in. Ours was only about 1.15 pounds(521 grams) but these days, you have to take what you can get.
2. The next step is making sure that that either you or your butcher French cuts the bones on your rack of lamb. Check out this process on How to French cut a rack of lamb.
3. Marinate your rack of lamb for 4 hours or up to overnight. In a pinch, marinate for at least 30 minutes while you are letting the lamb come to room temperature before grilling. Our Marinated Grilled Flank Steak is also another delicious recipe using the marinade and time to really tenderize the meat.
4. Allow your lamb to come to room temp for about 30 minutes so that it cooks evenly on the grill.
5. Salt and pepper your lamb well before it hits the grill.

How to Grill a Rack of Lamb?

There are always many ways to cook a rack of lamb. However, this grilling process always works well for us. Be sure to take your lamb out of the refrigerator about 30 minutes before you start to grill to allow it to come to room temperature. Allowing your lamb or any meat to come to room temperature before grilling is important so that it cooks evenly.

We preheat our gas grill to 400 degrees F (204 degrees C) and prepare our grill.  We prepare our grill by making sure it is clean and then with a little rag on the end of a pair of throngs put a little oil on the grill grates to prevent sticking.

Next, lay the rack of lamb skin side down for about 5 minutes over direct heat. Then, we turn it over and cooked it for about 8 minutes more or until we arrived to medium rare. We take the Herb Marinated Grilled Rack of Lamb off the grill at 130 degrees F (54 degrees C) and rest under a tent of aluminum foil for about 10 minutes while the temperature raises to 135 degrees F (57 degrees C). 135 degrees F is a delicious medium rare.

We did not bother wrapping our lamb ribs to prevent burning with aluminum foil and all was well. However, if you would like to do so, carry on.

How Long to Cook a Rack of Lamb?

We enjoy our lamb medium rare and do not even suggest eating lamb medium or well done. We say why even bother eating this delicious cut of lamb if you are going to put it through that injustice… LOL

Here are the estimated temperatures correlating to your degree of desired doneness. However, there is one thing to note. The temperature of your rack of lamb will continue to rise a little bit (around 5 degrees) even after you remove it off the heat. Therefore, we like to take ours off about 2-5 degrees before it gets to the desired cooked level. Then, we wrap our rack of lamb loosely in a little aluminum foil and allow the meat to rest before carving.

• Blue Bloody Rare - 125 degrees F (51 degrees C) (a good Vet might be able to bring it back to life)
• Med Rare - 135 degrees F (57 degrees C) (our preferred cooking level)
• Medium - 145 degrees F (62 degrees C) (overcooked)
• Med Well - 155 degrees F (68 degrees C) (more overcooked)
• Well Done - 165 degrees F (73 degrees C) (why even bother)

Frequent Ask Questions (FAQ's)

Delicious Side Dishes to Serve with Lamb

• Middle Eastern Rice and Lentils (this recipe can be made in advance so it is easy for a gathering)
• Feta Stuffed Mushrooms (great use of the rest of the space on your grill)
• Chili Lime Grilled Okra (might as well as you already have the grill going)
• Best Grilled Asparagus (this delicious grilled side is an elegant easy side dish)
• Easy Tabbouleh Lebanese Salad (Salad can be made in advance for easy prep)
• Lemon Rose Cardamom Cheesecake Mousse for dessert and can be made in advance for easy entertaining at home.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Herb Marinated Grilled Rack of Lamb

Herb Marinated Grilled Rack of Lamb is a finger licking delicious recipe marinated with garlic, za'atar and Moroccan spice mixture and grilled to perfection.

Course Mains

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Marinating Time 4 hours hours

Total Time 4 hours hours 23 minutes minutes

Servings 3

Calories 716kcal

Author HWC Magazine

Equipment

• Meat Thermometer

Ingredients

• 1.25 pounds rack of lamb about 1.15 to 2 pounds with about 8 ribs (best to buy a rack of lamb already Frenched with the bones exposed or have your butcher do this for you)
• 2 tablespoon za'atar spice mix (see notes below)
• 2 tablespoon garlic peeled and minced or about 4 cloves
• 2 tablespoon parsley fresh chopped or dried
• 2 tablespoon olive oil
• salt and pepper

US Customary - Metric

Instructions

• Make sure that the rack of lamb bones has been "Frenched cut".(This is to remove the excess fat and fascia away from the bone to give abetter appearance for serving) Remove any excess fat.
  
• In a large sealable baggie or bowl add the rack of lamb, za'atar seasoning, chopped garlic, parsley and olive oil. Mix well and rub the mix into the rack of lamb. (Do not add the salt until you are ready to put it on the grill as this can draw out the moisture in the meat and make it tougher)
  
• Marinate rack of lamb for 4 hours or up to overnight. In a pinch can marinate for 30 minutes, while the lamb is coming to room temperature before grilling. Remove the marinating rack of lamb from the refrigerator and place it at room temperature for 30 minutes. (This keeps the meat cooking evenly)

  Preheat the grill to 400 degrees F (204 degrees C). Clean and prepare the grill. Oil your grill grates lightly with a cloth.

  We did not wrap the ribs of the lamb in aluminum foil to prevent burning and we had no issues. If you want to do this, go for it.

  Salt and pepper your lamb rack well on both sides.
  
• GRILLING DIRECTIONS: Place your rack of lamb skin side down for 5 minutes over direct heat, allow to sear with the lid of the grill down. Turn the rack of lamb over on the other side and cook for the remaining time. For us, that was another 8 minutes. Make sure you take your rack of lamb off the grill about 2to 5 degrees BEFORE it comes to your desired temperature as it will raise another 5 degrees upon resting.

  However, it depends on how you want lamb cooked. We highly suggest not cooking your lamb any more than medium rare at the most for the best flavor and texture.

  Blue Bloody Rare - 125 degrees F (51 degrees C)

  Med Rare - 135 degrees F (57 degrees C) (our preferred cooking level)

  Medium - 145 degrees F (62 degrees C)

  Med Well - 155 degrees F (68 degrees C)

  Well Done - 165 degrees F (73 degrees C)
  
• After you take your rack of lamb off the grill, Tent lamb lightly with aluminum foil and allow it to rest for about 10 minutes before carving.
  
• Garnish with fresh parsley and herbs as desired before serving.
  
• OVEN DIRECTIONS: No Grill. No problem! Our suggestion is to prepare our Herb Marinated Rack of Lamb with the rub as stated in the recipe. Then take out your lamb out of the refrigerator for at least 30 minutes up to an hour before cooking in the oven to allow it to come to room temperature. This is so that it cooks evenly. Next, preheat your oven to 450 degrees F (232 degrees C). Cook lamb uncovered for 10 minutes. Then, reduce oven temperature to 300 degrees F (148 degrees c) for an additional 10 - 20 minutes. Start checking the internal temperature of your rack of lamb at the start of the 10 minute mark. If you like your rack of lamb medium rare like we do then take it out at 135 degrees F. Tent with a little foil and let rest.

Notes

• The first step is to make sure that you choose a rack of lamb that averages around 1.25 to 1.50 pounds (566 grams to 680 grams) and it usually has about 8 bones in it. Can be more or less bones per rack depending on which country you are in. Ours was only about 1.15 pounds(521 grams) but these days, you have to take what you can get.
• The next step is making sure that that either you or your butcher French cuts the bones on your rack of lamb. Check out this process on how to French cut a rack of lamb. 
• Marinate your rack of lamb for 4 hours or up to overnight. In a pinch, marinate for at least 30 minutes while you are letting the lamb come to room temperature before grilling
• Allow your lamb to come to room temp for about 30 minutes so that it cooks evenly on the grill.
• Salt and pepper your lamb well before it hits the grill.

 

 

Nutrition

Serving: 1g | Calories: 716kcal | Carbohydrates: 4g | Protein: 25g | Fat: 66g | Saturated Fat: 26g | Cholesterol: 126mg | Sodium: 96mg | Potassium: 392mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 4mg

The post Herb Marinated Grilled Rack of Lamb appeared first on Healthy World Cuisine

All Day slow cooked taste in under 30 minutes

This quick and easy recipe has all the depth of flavors that you get from an all-day slow cooked tagine meal in just under 30 minutes.  Do you have all day to slave over a hot stove?  Currently, we are so busy that our less than 30-minute meals are a required survival tool. How about you? Do you like less than 30 minute meals?

One bite and you will be hooked

The aroma of this Easy Moroccan Ground Lamb Stew will capture your senses. One bite of the spiced easy Moroccan ground lamb stew and you will know that this is a must go for seconds type of meals. You have the warming spices of turmeric, cinnamon, ginger and all spice to make your taste buds sing. The ground lamb is super tender with the little pop of earthy chickpeas give you that extra burst of protein. With the slight sweetness from the dried apricots and the fresh lemon zest, this is one balanced cozy meal perfect for the cooler weather.

Dinner is ready in under 30 minutes!

Your house is going to smell amazing! From the delicious aromatics, spices, lamb, herbs and citrus you are going to have your family asking every minute, “When is dinner ready?” Really, in less than 30 minutes you can have this delicious Easy Moroccan Ground Lamb Stew, over a bed of couscous and a side salad on your dinner table. If you want to keep this recipe gluten-free, serve it with a side of cauliflower rice or basmati rice, instead of couscous.

Spice it Up

Don’t be stingy with the spices! You are not going to sprinkle spices, but you are going to explore the world of spices with bold flavors. Go big or Go home! We know this seems like a long list of spices.  However, once you have them in your stocked pantry, we have loads of delicious recipes for you to try. Warming spices are good for individuals that have a cold predisposition. Do you always have cold hands and feet? In Traditional Chinese Medicine, when a person has a cold disposition they may benefit from warming and nourishing foods. Introducing the Five Energies of Foods is a great introduction to this concept.

Cinnamon

Cumin

Turmeric

All spice

Paprika

Cayenne

Coriander

Substitutions for Easy Moroccan Ground Lamb Stew

While lamb seems to be the best option for this hearty stew, you may substitute with ground beef, ground turkey, ground chicken or even tofu to name a few. However, it will change the flavor profile.

We added dried chopped apricots as this is a very traditional ingredient in Moroccan cuisine. Dried apricots impart this delicious natural sweetness to the entire dish. If you do not have dried apricots, you can exchange with a small handful of dried, pitted dates or even raisins.

Tomato sauce is a great option instead of fresh tomatoes when they are not in season. However, you can also use canned tomatoes or even fresh tomatoes if you wish. The only thing you will need to do is adjust the amount of chicken broth to get it to your desired stew consistency. Tomato sauce is thick vs canned or fresh tomatoes.

Check out the photo above for step by step directions on how to make Easy Moroccan Ground Lamb Stew.

Lemon zest vs preserved lemons

We chose to use fresh lemon zest only because there was a sale on lemons 10 for $1.00 at our local market. However, preserved lemons are also very delicious and if you have this ingredient, then this would be a lovely addition to your Easy Moroccan Ground Lamb Stew. Do you prefer to use fresh lemon zest or preserved lemons in this recipe?

More cozy easy Moroccan Cuisine recipes...

Moroccan Olive Chicken

Healthy Moroccan Mint Tea

Slow Roasted Moroccan Spiced Leg of Lamb

Moroccan Sausage Paella

Warmed Spiced Quinoa with Roasted Autumn Vegetables

Grilled Moroccan Chicken with Pine Nut Quinoa

Hungry For More? Subscribe to our Newsletter and follow along on Facebook, You Tube, Instagram, and Pinterest for all the latest updates.

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Easy Moroccan Ground Lamb Stew

Easy Moroccan Ground Lamb Stew is a delicious less than 30-minute meal with irresistible warming spices, chickpeas (garbanzo beans) and apricots for a quick one pot weekday meal.

Course Mains

Cuisine Moroccan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 489kcal

Author HWC Magazine

Ingredients

• 1 tablespoon olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 1 tablespoon cumin ground
• 1 teaspoon paprika ground
• 2 teaspoon turmeric ground
• 1 teaspoon allspice ground
• ¼ teaspoon cayenne pepper dried ground - optional
• ½ teaspoon coriander
• 1 pound lamb ground- minced
• Salt and pepper to taste
• 1 cup tomato sauce
• 1 cup chicken broth
• 1 cup apricots dried chopped
• 15 oz garbanzo beans (chickpeas) canned rinsed and drained
• 3 sticks whole cinnamon sticks or 2 teaspoon dried ground cinnamon
• 1 teaspoon lemon zest
• Handful of chopped cilantro optional garnish
• 3 cups cooked couscous optional or rice to keep it gluten-free

US Customary - Metric

Instructions

• In a large deep-frying pan or Dutch oven, add olive oil chopped onion, minced garlic, cumin, paprika, turmeric, allspice, cayenne pepper, coriander and sauté until translucent and aromatic about 1-2 minutes.
• Add ground lamb and salt and pepper to taste. Cook over medium heat until the lamb browns. Drain any extra oil as desired.
• Add tomato sauce, chicken broth, dried apricots, garbanzo beans (chickpeas), cinnamon sticks and cook for about 20 minutes or until the flavors have had a change to mingle. Remove the cinnamon sticks.
• Remove from heat. Add lemon zest and chopped cilantro and serve over a bed of cooked couscous or basmati rice. Enjoy!

Video

Notes

You can exchange the lamb for ground beef, turkey or chicken or even tofu, but the flavor profile will change. If you don’t have dried apricots, you can exchange with a few dried pitted dates. However, you need only a few dates as they are much sweeter than dried apricots. You can also try raisins if desired.

We enjoy just a little heat, so we added a little cayenne pepper. However, you can skip this if you do not like the heat or add more if you like it spicier. We like extra cinnamon in our Moroccan stew. We add at least 2 teaspoons of cinnamon and sometimes a little more. Adjust to your liking. 

As your Easy Moroccan Ground Lamb Stew cooks, it thickens. You may need to add a little more chicken broth or water to thin it out a little during the cooking process.

Best if enjoyed within 3 days and if longer place in a freezer safe container and can be stored for up to 2 months. Easy Moroccan Ground Lamb Stew is even better the next days as the flavors have a chance to mingle.

Nutrition

Serving: 1serving | Calories: 489kcal | Carbohydrates: 48g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 283mg | Potassium: 744mg | Fiber: 9g | Sugar: 9g | Vitamin A: 913IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 5mg

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Middle Eastern Ground Lamb Kabobs are juicy bites of delicious kofta packed with fresh herbs, citrus, spices and grilled to perfection. Perfect for a party!

Shish kabobs are delicious all on their own but wait until you try them wrapped up in a flatbread and topped with a little Gluten Free Roasted Red Pepper Hummus, fresh veggies, grilled veggies and mint leaves. So good!

Sides to go with your Feast

Middle Eastern Party Feast

Crispy Roasted Cauliflower Bites

Traditional Baba Ghanoush

Easy Summer Millet Salad

Frequent Asked Questions

More Lamb Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Middle Eastern Ground Lamb Kabobs

Middle Eastern Ground Lamb Kabobs are juicy bites of delicious kofta packed with fresh herbs, citrus, spices and grilled to perfection.

Course Mains

Cuisine Middle Eastern

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 341kcal

Author HWC Magazine

Ingredients

• 8 - 12 skewers wooden long (or stainless steel if you have those)
• Water
  to soak skewers
• 1 Onion
  medium peeled and chopped
• 3 cloves Garlic peeled and chopped
• ⅓ cup Fresh mint leaves
  or small bunch and extra for serving
• 1 pound Ground lamb
  
• Salt and pepper to taste
• 1 teaspoon Turmeric
  
• 1 teaspoon Paprika
  
• 1 tablespoon Lemon zest
  
• Lemon wedges
  for serving
• Olive oil for the grill pan

US Customary - Metric

Instructions

• Soak wooden skewers in water for at least 30 minutes before grilling.
• Place onion, garlic and mint leaves into food processor and pulse until finely grated. Squeeze all the extra juice out from the onion, garlic and mint leaves with your hands. (Very important step so that your ground lamb stays on the skewers)
• Place your ground lamb, ground onion, garlic and mint leaf mixture in a bowl. Add salt and pepper to taste, turmeric, paprika and lemon zest and mix well.
• Roll your lamb mixture into large meatball and then take 2 of your pre-soaked skewers and place on the meatball. Make the meatball into a long sausage shape and then flatten out the sausage between 2 fingers so that it is a bit flatter so it cooks evenly. You should end up with 4 - 6 ground lamb skewers.
• Place the lamb skewers on a lined baking sheet with parchment paper so that it does not stick. Place the lamb skewers in the freezer for 30 minutes (important step to keep the ground lamb on the skewers)
• Preheat grill or stove top grill plate to medium high heat and grease with a little olive oil. Grill for about 3 - 4 minutes on each side or until medium. Do not overcook lamb or it will be dry.
• Drizzle the Middle Eastern Ground Lamb Kabobs with a little fresh lemon juice and serve with fresh pita (flat breads, fresh cut cucumbers, tomatoes, onion slices, hummus, fresh mint leaves, lettuce) and enjoy.

Notes

Feel free to substitute ground beef or turkey instead of lamb. However, if you use beef or turkey you will have to increase your cooking times on the grill.

If you do not have a grill or grill pan, you may also bake at 425 degrees F for about 15-17 minutes for lamb or until medium.

Tips for Recipe Success

• Soak your wooden skewer sticks for at least 30 minutes before grilling. You will need two wooden skewers for each of the Kabobs so it is easier to turn on the grill.
• If you can find the traditional flat metal Lebanese skewers, even better and easier for you.
• Use a food processor to finely chop the onion, garlic and mint
• Squeeze out all the extra juice from the onion, garlic and mint BEFORE mixing it in the ground lamb. This is a very important step to help the lamb stick to the skewer sticks. If the lamb mixture is too moist, it will not adhere to the skewers and it will just be a one hot mess.
• Another quick tip is to freeze your Kabobs on the skewer in the freezer for about 30 minutes just before grilling and this helps them keep their shape on the grill.

Nutrition

Serving: 1g | Calories: 341kcal | Carbohydrates: 5g | Protein: 19g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 70mg | Potassium: 346mg | Fiber: 1g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg

The post Middle Eastern Ground Lamb Kabobs appeared first on Healthy World Cuisine

Perfect Sunday Dinner

One bite of this leg of lamb with the golden gravy and you will be hooked forever. The lamb is super tender, juicy, fragrant and satisfying. Serve it up with a delicious side of air fryer roasted carrots and your guests will be swooning.

When the weather starts to cool down, this slow roasted Moroccan Spiced Leg of Lamb this is the perfect meal. Invite a few friends as you will have extras. If you would prefer and easy 30 minute lamb dinner full of flavor and elegance, be sure to try our Lamb Loin Roast Recipe with Pomegranate Sauce. 

Slow Roasted

Slow Roasted Moroccan Spiced Leg of Lamb is the kind of meal that emits aromas throughout your entire house. Warning, this may entice your dog to whine for 4 hours waiting for dinner to be served.

Your family will ask, every hour on the hour, is it done yet? Is it done yet? As their hunger pains grow stronger their questioning comes in more often (smiling). This is the easiest low stress/ low fuss meal ever. The spices and your oven does all the work so you don't have to.

Moroccan Spices

You should be home while you have the oven on but there is not a lot of active work in the process. The combination of marinating herbs and spices are what take this dish to the next level. Paprika, turmeric, saffron, cinnamon, cumin, coriander, garlic, onions, parsley and fresh ground black pepper will awaken your appetite.

If you love the warming spices but want something on the table in under 30 minutes, then you are going to love our Easy Moroccan Ground Lamb Stew or our Middle Eastern Ground Lamb Kabobs.

Benefits

We marinated our semi-boneless leg of lamb overnight. Many of the spices used having warming properties and are anti-inflammatory.  In addition, this Leg of Lamb recipe is also gluten-free, dairy-free and low carb.

How to choose the best leg of lamb?

When you go to your butcher, you can choose either a full leg of lamb or a semi-boneless leg of lamb. We have used a New Zealand semi-boneless leg of lamb that weighed in about 4.5 pounds.

However, a full leg of lamb a grain fed US one can be up to 7-8 pounds. The Australian and New Zealand Leg of lambs will be smaller as they are usually grass fed. These are not lamb shanks but because of the low and slow cooking method you could also use lamb shanks and adjust the cooking time accordingly.

Low and Slow

This recipe for the Slow Roasted Moroccan Spiced Leg of Lamb is really forgiving. You cannot really mess it up. If you leave the lamb in longer to cook, it just gets more tender. The key however is the low cooking temperature.

This allows the spices to infuse the leg of lamb and tenderize. If you like the idea of slow roasting a lamb but want to try some different spices and flavors, be sure to try our Rosemary Lamb with Caramelized Onion Gravy. 

Roasting Pan

The biggest issue you will have is finding a big roasting pan. Thank goodness, we had a semi-boneless leg of lamb so ours fit in a 9 x 13 roasting pan. However, if you get a full 7 pounder leg of lamb, they sell those huge heavy duty disposable aluminum pans.

How to Cook Leg of Lamb?

1) Overnight marinade with spices and fresh herbs
2) Searing the leg of lamb in the oven at a higher temperature (425 F or 218 C)
3) Roasting and Braising the leg of lamb at a very low temperature for a long time. (300 degrees F- 148 C)
4) Browning and basting the leg of lamb (325 F or 162 C)
5) Making the delicious golden Moroccan gravy

Step 1, 2, 4 and 5 are identical for timing no matter what size leg of lamb you have.
Step 3 varies depending on the weight of your leg of lamb. Details regarding this found in the recipe section below.

What to Serve on the Side?

We served our Slow Roasted Moroccan Spiced Leg of Lamb with roasted vegetables, Israeli Pearl couscous and garbanzo beans with a tomato sauce, Tabbouleh and romaine salad with feta and pomegranates seeds. and lots of olives and special pickled vegetables. For dessert, we made a Lemon Rose Cardamom Cheesecake Mousse  and a Healthy Moroccan Mint Tea.

We had to make sure that the Buddy was happy too! Look who got the bone!

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Slow Roasted Moroccan Spiced Leg of Lamb

Slow Roasted Moroccan Spiced Leg of Lamb is so tender it falls off the bone, melts in your mouth and is served with a cacophony of golden Moroccan gravy flavors.

Course Mains

Cuisine Middle Eastern

Diet Diabetic, Gluten Free

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Marinating Time (Refrigerator Time) 8 hours hours

Total Time 13 hours hours 15 minutes minutes

Servings 8 people

Calories 285kcal

Author HWC Magazine

Ingredients

Marinade

• 1 Onion (peeled and roughly chopped)
• 2 tablespoon Olive oil
• 2 teaspoon paprika
• 1 teaspoon turmeric ground
• 1 pinch saffron (1 small pinch in ⅛ cup hot water)
• 1 teaspoon cinnamon ground
• 2 teaspoon cumin ground
• 1 teaspoon coriander ground
• salt and pepper to taste
• 1 teaspoon sugar or sugar substitute (if not following a low carb diet then can add honey)
• 1 cup parsley roughly chopped

Roast

• 4.5 pounds Leg of lamb semi boneless
• 2 onions (peeled and quartered)
• 10 cloves garlic whole peeled (6- embedded in the leg of lamb and 4 for the bottom on the pan)
• 1 heavy duty aluminum foil large piece big enough to seal the roast.
• 1 cup chicken broth
• 2 tablespoon lemon juice
• Salt and pepper to taste

Golden Sauced Gravy

• juice from the pan strained
• 1 tablespoon cornstarch
• 3 tablespoon water
• 1 tablespoon butter

Garnish

• 1 tablespoon parsley chopped optional

US Customary - Metric

Instructions

Create the Marinade

• In a food processor add onions, olive oil, paprika, turmeric, saffron water, cinnamon, coriander, cumin, salt and pepper to taste, parsley and sugar substitute. Blend until well incorporated - thick paste.

Prepare your Leg of Lamb

• make triangle slits on the top of the fat side of the leg of lamb. Remove any tough fascia from the bottom of the leg of lamb. Cut deep slit with your knife just big enough to slide in a whole garlic clove into the meat in 6-8 places. Drizzle the leg of lamb with the marinade and rub all over the lamb. Marinate the leg of lamb covered in the refrigerator overnight.

Determine what time you want to eat dinner!

• For a 4.5 pound semi-boneless leg of lamb it was 30 minutes of browning in the oven, then followed by reducing the temperature and adding the aromatics and liquids and braised covered for 3 hours and then 30 - 60 minutes of browning and 20 minutes of resting and making the gravy for a total of 4 hours and 45 minutes of cooking. If you want to eat around 6 pm… start the process around 1pm in the afternoon.

Temp high:Brown the Leg of Lamb

• Preheat oven to (425 F or 218 C) Place the chopped onions and extra garlics at the bottom of the pan. Place the marinated leg of lamb on top of vegetables and season to taste with salt and pepper and drizzle with fresh lemon juice. Roast UNCOVERED for about 30 minutes with the fat side up just until browned nicely. Keep an eye on it, so it does not get too browned. Check it at 15-20 minutes.

Temp down: Low and slow roast the leg of lamb covered

• Remove the leg of lamb from the oven. Reduce the temperature to (300 degrees F- 148 C). Turn the leg of lamb upside down with the fat side down. Pour the chicken broth around the leg of lamb. Cover tightly with heavy duty aluminum foil. Place the leg of lamb back in the oven and cook for about 3 hours at this lower temperature. Check on it after 2 hours to make sure that you still have liquid in the pan and that the leg of lamb is starting to get tender. After the 3rd hour, check to see that the leg of lamb is tender, almost falling off bone.

Temp up: 325F and finish lamb uncovered

• Remove the aluminum foil and turn up the temperature and cook for about 30-60 minutes until the leg of lamb is fall off the bone tender and nicely browned. Remove from oven and tent with foil and keep warm and rest for about 20 minutes.

Make Golden Sauce Moroccan Gravy

• In the meantime, strain your juice to remove garlic and onions, (REMOVE the OIL from the top of the pan sauce with a spoon. You will have a lot of oil) place in a sauce pan and heat with cornstarch slurry until the back of a spoon clings. Remove from the stovetop and add a dab of butter and stir. Check and adjust seasoning.

Serve

• Garnish with parsley. Serve your Slow roasted Moroccan Spiced leg of lamb at the dining room table. The meat is so tender you can just pull apart with 2 forks. Drizzle over the golden Moroccan spiced gravy over the lamb and enjoy!

Notes

There are 5 distinct steps to cooking your Slow Roasted Moroccan Spiced Leg of Lamb…

1) Overnight marinade with spices and fresh herbs

2) Searing the leg of lamb in the oven at a higher temperature (425 F or 218 C)

3) Roasting and Braising the leg of lamb at a very low temperature for a long time. (300 degrees F- 148 C)

4) Browning and basting the leg of lamb (325 F or 162 C)

5) Making the delicious golden Moroccan gravy

Nutrition

Serving: 1half pound cooked lamb | Calories: 285kcal | Carbohydrates: 8g | Protein: 34g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 228mg | Potassium: 632mg | Fiber: 1g | Sugar: 2g | Vitamin A: 928IU | Vitamin C: 18mg | Calcium: 45mg | Iron: 4mg

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