Moroccan-Spiced Leg of Lamb En Cocotte with Olives

Name: Moroccan-Spiced Leg of Lamb En Cocotte with Olives
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 boneless leg of lamb; salt & fresh ground pepper; 2 tbsp olive oil; 8 medium garlic cloves; 0.5 cup pitted green olives; 4 slice lemon zest; 1.5 tsp coriander seeds; 1 cinnamon stick; 0.5 tsp cumin seed

Oven-baked lamb, green olives and lemon zest, warmed with coriander and cinnamon.

1 hr 15 min · Serves 8 · Medium

Ingredients

1 boneless leg of lamb, zabiha; shank end (4- to 5-pound), trimmed and tied
salt & fresh ground pepper
2 tbspolive oil
8 medium garlic cloves, peeled and sliced thin
118.29 mlpitted green olives
4 slicelemon zest, see Removing Strips of Citrus Zest
1.5 tspcoriander seeds
1 cinnamon stick
0.5 tspcumin seed

Method

Start cooking mode

Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Adjust an oven rack to the lowest position and heat the oven to 250 degrees. Pat the lamb dry with paper towels and season with salt and pepper.
2
Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the lamb well on all sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the lamb to a large plate.
10 min
3
Pour off all of the fat from the pot. Add the garlic, olives, lemon zest, coriander seeds, cinnamon stick, and cumin seeds and nestle the lamb, with any accumulated juices, into the pot. Place a large sheet of foil over the and press to seal, then cover tightly with the lid. Transfer the pot to the oven and cook until the very center of the lamb registers 125 degrees on an instant-read thermometer (for medium-rare), 45 to 60 minutes.
60 min
4
Remove the pot from the oven. Transfer the lamb to a cutting board, tent with foil, and let rest for 20 minutes. Remove the rosemary from the jus in the pot, then cover to keep the jus warm.
20 min
5
Remove the twine, slice the lamb into 1/4-inch-thick slices against the grain, and transfer to a serving platter. Spoon the jus over the lamb and serve.