Author Notes
Taking the flavors of a tagine and using them to create a weeknight roasted dinner! —Sarah
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Ingredients
- Roast Lamb
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1
Boneless leg of lamb
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9 or 3/4 cups
Pitted dates (chopped)
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1
Preserved lemon
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4
Sweet potatoes (peeled and halved)
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2
Onions (peeled and quartered)
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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
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1 teaspoon
Turmeric
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1 teaspoon
Ginger
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1 teaspoon
Pepper
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1 1/2 teaspoons
Salt
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1/2 teaspoon
Cinnamon
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Pinch
Nutmeg
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Pinch
Garlic powder
Directions
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Preheat oven to 400. Mix all ingredients for spice mix together and set aside
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Open leg of Lamb and coat with 1 1/2 to 2 generous tablespoon of the spice mix.
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Place most of the chopped dates on the leg of Lamb along with the chopped rind of the preserved lemon. Roll and tie shut.
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Place the Lamb, sweet potatos, and onions in a greased roasting pan
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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.
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Roast in a 400 oven until meat thermometer reads 135 to 140.
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