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Moroccan Crown Lamb Roast Recipe
|Crown lamb roast||3 1⁄2 Pound (1 Whole, 18 Ribs Total)|
|Grated tangerine peel||1 Tablespoon, grated (Orange Part Only)|
|Tangerine juice||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||1⁄3 Cup (5.33 tbs), chopped|
|Lemon juice||3 Tablespoon|
|Minced fresh ginger||2 Tablespoon|
|Ground cumin||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Tangerine rice||2 Cup (32 tbs) (For Serving)|
Serving size: Complete recipe
Calories 4213 Calories from Fat 1725
% Daily Value*
Total Fat 192 g294.9%
Saturated Fat 0.43 g2.1%
Trans Fat 0 g
Cholesterol 1269.4 mg
Sodium 2307.3 mg96.1%
Total Carbohydrates 186 g62.1%
Dietary Fiber 9 g35.8%
Sugars 15.9 g
Protein 408 g815.4%
Vitamin A 184.9% Vitamin C 163.6%
Calcium 19.1% Iron 46.9%
*Based on a 2000 Calorie diet
2. In a deep bowl, combine tangerine peel, tangerine juice, cilantro, lemon juice, ginger, cumin, paprika, garlic, and salt. Add meat; turn to coat. Cover and chill at least 3 hours or up to 1 day, basting meat occasionally.
3. Lift meat from bowl; reserve marinade. Set roast, bone tips up, in a shallow 10- by 15-inch pan.
4. Bake in a 450° oven until a thermometer inserted horizontally through roast into center of thickest part reads 150° for rare, 35 to 40 minutes, or 155° for medium-rare, 40 to 45 minutes; if areas of the roast begin to get too dark, drape with foil.
5. With 2 wide spatulas, transfer roast to a platter and let rest 15 to 20 minutes. Mound some of the tangerine rice in center of roast; put remainder in a bowl.