BEST SPICES FOR LAMB RECIPES

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DRY SPICE RUB FOR LAMB OR BEEF RECIPE | ALLRECIPES



Dry Spice Rub for Lamb or Beef Recipe | Allrecipes image

I got this recipe from my grama. It can be used on lamb or beef, and the flavors can be adjusted to suit your taste.

Provided by Jessica Godfrey

Categories     Side Dish    Sauces and Condiments

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 1 /4 cup

Number Of Ingredients 5

1 teaspoon paprika
1?½ teaspoons dried thyme
1?½ teaspoons dried basil
¾ teaspoon cumin
2 tablespoons curry powder

Steps:

  • Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.

Nutrition Facts : Calories 5.3 calories, CarbohydrateContent 0.9 g, FatContent 0.2 g, FiberContent 0.5 g, ProteinContent 0.2 g, SodiumContent 1 mg, SugarContent 0.1 g

SPICED ROAST LAMB RECIPE | BBC GOOD FOOD



Spiced roast lamb recipe | BBC Good Food image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories     Dinner, Main course

Total Time 2 hours

Prep Time 20 minutes

Cook Time 1 hours 40 minutes

Yield 6

Number Of Ingredients 11

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped

Steps:

  • Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
  • Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that’s pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
  • Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, FatContent 24 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 48 grams protein, SodiumContent 0.8 milligram of sodium

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