Moroccan Lamb Breast Recipe
Experience the flavor and aroma of Moroccan cuisine with this delicious, easy-to-make lamb breast dish. Paired with a side of quick-cook couscous and fresh herbs, it’s sure to make your taste buds dance!
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Servings: 2
Calories: 213kcal
Equipment
- Large skillet or pot
- Medium Bowl
- Chopping board
- Measuring spoons and cups.
Ingredients
- 1/2 tablespoon of sea salt flakes enhancing the natural flavors of the ingredients and adding a delightful crunch.
- 1/2 tablespoon of cumin seeds providing a warm and earthy flavor that complements the lamb beautifully.
- 1 tablespoon of thyme leaves imparting a fragrant and herbaceous note that enhances the overall taste.
- 1/2 thick slice of butter adding richness and a velvety texture when melted over the lamb.
- 1/8 teaspoon of sweet paprika adding a subtle and mild spiciness that complements the other flavors in the dish.
- 1 clove of garlic offering a pungent and aromatic flavor that adds depth to the dish.
- 1.5 pounds of lamb breast a flavorful and tender cut of meat that becomes succulent and juicy when cooked properly.
- 1/2 tablespoon of coriander seeds contributing a citrusy and slightly nutty flavor that pairs well with the lamb.
- 1 tablespoon of Pompeian Smooth Extra Virgin Olive Oil providing a fruity and smooth base for cooking the lamb, enhancing its natural flavors.
- 1/4 teaspoon of SHEFFA Ras-El-Hanout a Moroccan spice blend that brings a complex and aromatic flavor profile to the dish.
For the Couscous:
- 125 g of TrueRoots Quick-Cook Couscous a convenient and fast-cooking variety that yields fluffy grains.
- A handful of fresh flat-leaf parsley adding a vibrant and herbaceous flavor that enhances the overall freshness of the couscous.
- A handful of fresh chives offering a mild onion-like flavor that adds freshness and brightness to the couscous.
- 187.5 ml of hot water or broth hydrating the couscous and infusing it with additional flavor.
- Salt and pepper to taste, allowing you to season the couscous according to your preference, balancing the flavors and adding depth.
- A handful of fresh mint leaves providing a cool and refreshing taste that complements the other herbs in the dish.
Instructions
- Preheat your sous vide machine to 575 degrees Fahrenheit.
- Remove string or elastic binding from the lamb's belly. If there is any & flatten the lamb breast, & score it in several places on both sides. This will help the marinade penetrate better and give it more flavor. Put it in a vacuum seal plastic bag. Place in an sous vide machine. Place the lamb in the preheated machine and set the timer for 12 hours. When it’s done turn off the machine.
- Make the spice by peeling and finely chop the garlic cloves. In a medium bowl, mix together the chopped garlic with the Ras-El-Hanout, coriander seeds, cumin seeds, thyme leaves, sweet paprika, and olive oil.
- Take out the lamb from the machine. Rub the marinade all over the lamb breast and season with salt and pepper.
- Add a thick slice of butter to the pan. Baste the lamb with some of the melted butter before returning it to the oven to continue cooking.
- While the lamb is roasting, make the couscous. Place 375 ml of hot water or broth in a medium saucepan and bring to a boil. Once boiling, add the couscous. Reduce the heat to low and simmer for 8-10 minutes until cooked through.
- To serve, spoon the couscous onto a large serving platter, top with slices of lamb breast and sprinkle over some of the fresh herbs.
Notes
- If your lamb breast is too thick, you can butterfly it by cutting through the middle and spreading it out. This will help it cook all the way through.
- Before cooking, make sure to let the marinated lamb rest for at least 15 minutes so that the flavors penetrate and develop.
- To get a nice golden, crispy crust on the lamb, sear it in a hot pan for 2-3 minutes before transferring it to the oven.
- When cooking couscous, make sure to stir it occasionally so that it doesn’t stick together and become a clumpy mess.
- To dress up your dish even more, you can add freshly squeezed lemon juice or a dollop of plain Greek yogurt as a garnish.
- If you like, you can also add some chopped vegetables to the couscous for added flavor and texture. Carrots, bell peppers, and onions all work well here.