Moroccan Roast Lamb

Lamb is a popular meat in the Middle East, perhaps because goats and sheep graze more easily in mountainous regions, as is the entire Middle East.  To this day, we can see small herds of these animals along mountain roads, or close to the Bedouin tents, who keep them for their milk and cheese, as well as for their meat.  The Bible is full of stories where lamb is prepared for special guests.  The name shish-kebab has become a catch-all for any grilled meat on a skewer.

There are several variations to preparing lamb.   Here are kefta kebobs:

Ingredients

1 lb ground lamb

1 onion, chopped fine

1/4 c. chopped fresh parsley

2 tsp paprika

1 tsp cumin

1 tsp dried coriander

1/2 tsp cinnamon

1/4 tsp cayenne pepper

Salt & Pepper to taste

Preparation

Mix all ingredients in a large bowl.  Allow to rest for about an hour in the refrigerator.  Then, prepare hot coals, and take small amounts of the meat mixture and mold into sausage-like cylinders and skewer each one, place on the hot grill and cook about 5 minutes on each side.

Another variation on a lamb dish is to roast a lamb shoulder whole.  The recipe could not be simpler.

Ingredients

3-4 lb. lamb shoulder

Butter at room temperature

Ground cumin

Ground coriander

Ground cinnamon

Minced garlic

Some sprigs of fresh rosemary

Salt & Pepper to taste

Preparation

Wash the lamb shoulder, smear the butter all over the meat, then sprinkle the dried spices, the salt and pepper, and rub all over the meat.  Place in a roasting pan, cover with aluminum foil and roast at 350 degrees for about 3 hours.  Remove to a serving platter, and let rest before serving.