Author Notes
Taking the flavors of a tagine and using them to create a weeknight roasted dinner! —Sarah
Ingredients
- Roast Lamb
-
1
Boneless leg of lamb
-
9 or 3/4 cups
Pitted dates (chopped)
-
1
Preserved lemon
-
4
Sweet potatoes (peeled and halved)
-
2
Onions (peeled and quartered)
-
Splash
Olive oil
- La Kama spice mix - the spice mix is tweaked from the la Kama spice mix in Paula wolfert's book The Food Of Morocco
-
1 teaspoon
Turmeric
-
1 teaspoon
Ginger
-
1 teaspoon
Pepper
-
1 1/2 teaspoons
Salt
-
1/2 teaspoon
Cinnamon
-
Pinch
Nutmeg
-
Pinch
Garlic powder
Directions
-
Preheat oven to 400. Mix all ingredients for spice mix together and set aside
-
Open leg of Lamb and coat with 1 1/2 to 2 generous tablespoon of the spice mix.
-
Place most of the chopped dates on the leg of Lamb along with the chopped rind of the preserved lemon. Roll and tie shut.
-
Place the Lamb, sweet potatos, and onions in a greased roasting pan
-
Take 1 teaspoon of the spice mix, about two tablespoons of the juice from the preserved lemon, and a splash of olive oil along with 2 tablespoons of the chopped dates. Mix together and pour over the Lamb and vegetables.
-
Roast in a 400 oven until meat thermometer reads 135 to 140.
See what other Food52ers are saying.