Tunisian Oven-Braised Lamb Roast Recipe
A curious culinary adventure found me with a lamb roast, shoulders shrouded in uncertainty. In quest of flavor, my eyes landed on a Tunisian spice blend named Qalat daqqa. This intriguing concoction, I was eager to discover. So, lamb recipes it was, Qalat daqqa leading the pack.
- Yield: Varies, dependent upon roast size
- Difficulty: Novice-friendly
- Estimated Time: 1 hour, roast size dependent
- Active Time: Approximately 5 minutes
Essential Ingredients (6)
- Lamb Roast (or perhaps leg of lamb?)
- 2 teaspoons black peppercorn
- 2 teaspoons ground cloves
- 1 teaspoon grains of paradise (an Old World black pepper variant)
- 1 teaspoon ground cinnamon
- 1 teaspoon grated nutmeg
Steps to Savor
- Blend spices together and generously coat the lamb with the rub.
- I scoured the internet for lamb roasting directions, following the recommended oven temperature and doneness guidelines.
- A Fascinating Note: Qalat daqqa is not just a lamb lover's delight; it's also recommended as a seasoning for winter squashes, eggplants, spinach, chickpeas, and other legumes.
For those seeking a more elaborate Qalat Daqqa-infused lamb recipe, here's a grander proposition:
Ingredients:- 1 Leg of Lamb (approximately 1-2 kg)- 2 tablespoons olive oil- 2 cloves minced garlic- 2 tablespoons Ras el hanout (or a mix of ground cinnamon, cumin, coriander, and paprika)- 1 teaspoon ground cumin- 1 teaspoon ground coriander- 1 teaspoon ground cinnamon- 1/2 teaspoon ground cayenne pepper (optional, for an elevated spicy kick)- 1/2 teaspoon ground black pepper- 1/2 teaspoon ground turmeric- Salt to taste- 2 tablespoons lemon juice- 2 tablespoons wine vinegar (or pomegranate molasses for a deeper flavor)- 2 tablespoons chopped fresh parsley- 2 tablespoons chopped fresh mint- 2 tablespoons Qalat Daqqa spice mix (or similar blend)
Instructions:1. Preparation of the Spice Mix: If you don't have Qalat Daqqa, prepare a stand-in spice blend by combining ground cumin, coriander, cinnamon, paprika, cayenne pepper, black pepper, turmeric, and salt. Personalize quantities to suit your preferences.
- Marinating the Lamb:
- In a large bowl, mix together olive oil, garlic, Ras el hanout (or your homemade spice blend), cumin, coriander, cinnamon, cayenne pepper, black pepper, turmeric, salt, lemon juice, and wine vinegar.
- Place the leg of lamb in the bowl and coat it evenly with the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours; preferably overnight for heightened flavor absorption.
- Roasting the Lamb:
- Preheat oven to 190°C (375°F).
- Remove the lamb from the marinade, ensuring excess drips off.
- Place lamb in a roasting pan and roast for approximately 20 minutes per kg. Aim for internal temperature of 60°C (140°F) for medium-rare and 65°C (150°F) for medium.
- Baste the lamb every 20-30 minutes with pan juices to maintain moisture and intensify flavor.
- Finishing Touches:
- Upon completion, let the lamb rest 10-15 minutes for juices to redistribute.
- Garnish lamb with chopped parsley and mint.
- Serve sliced, adorned with additional herbs if preferred.
Auxiliary Ideas:
- Sides: Accompany with traditional Tunisian sides like couscous, roasted veggies (such as bell peppers, carrots, and potatoes), or a fresh salad.
- Sauces: Offer Harissa (spicy chili paste) or yogurt-based tzatziki as condiments to complement the dish.
- Bread: Serve with crusty bread or pita to soak up juices.
- Beverage Pairing: Enjoy with wine or a minty tea.
Extra Tips:
- For enhanced flavor, line the bottom of the roasting pan with sliced onions. They'll caramelize during the roasting process.
- If you wish for a more potent spice flavor, boost the quantity of Ras el hanout or individual spices.
This mouthwatering masterpiece will undoubtedly tantalize your taste buds with its tantalizing spices and perfectly prepared lamb. Bon appétit!
- This lamb recipe, featuring Qalat daqqa, yields a mouthwatering masterpiece and is suitable for both novice cooks and those with experience.
- The essential ingredients for this recipe include a lamb roast, various spices such as black peppercorns, ground cloves, grains of paradise, cinnamon, and nutmeg, and additional ingredients like olive oil, garlic, and lemon juice.
- To create a more elaborate Qalat Daqqa-infused lamb recipe, consider using a leg of lamb, preparing a marinade with Ras el hanout or a homemade spice blend, and roasting the lamb for approximately 20 minutes per kg, garnishing it with fresh herbs before serving.
