Ingredientes para Leg Of Lamb With Ras El Hanout Rub
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Cómo preparar Leg Of Lamb With Ras El Hanout Rub
- Preheat your grill to high heat.
- In a bowl, combine 2 tablespoons of ras el hanout, 2 cloves minced garlic, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly to form a paste.
- Use a sharp knife to make several shallow slits across the surface of the leg of lamb. This helps the rub penetrate deeper.
- Generously rub the spice paste all over the lamb, ensuring it's evenly coated. Massage the paste into the slits for extra flavor.
- Let the lamb rest at room temperature for at least 1 hour to allow the flavors to meld. This also ensures even cooking.
- Place the lamb on the preheated grill. Sear for about 5 minutes per side to develop a beautiful crust.
- Reduce the grill heat to medium. Continue cooking for approximately 70-80 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium-rare. Use a meat thermometer to ensure the lamb reaches your desired doneness.
- Remove the lamb from the grill and loosely tent it with foil. Let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
11g
Fat
123g
Carbs
1g
