Maghreb lamb legs

Category: Meat dishes
Maghreb lamb legs

Ingredients

lamb legs 2 pcs
spice mix 2 h l
salt taste
chicken or vegetable broth 500-700 ml
For the sauce:
chili peppers (fresh) 1 PC
sweet red pepper 1 PC
lemon juice 1 tbsp
olive oil 1 tbsp
cumin (zira) 0.5 box l
coriander 0.5 h l
ground smoked paprika 1 tsp
cubeb pepper 3-4 pcs
garlic 2-3 cloves
salt, sugar taste
side dish (optional)
feta cheese 300 g
olive oil for frying

Cooking method

  • 1. Clean the legs from films, slightly cut along the knee joint. Then rub with salt, half of the spices and olive oil. Let stand 15-20 minutes and fry quickly in a large skillet.
  • 2. Put in a baking dish (I used a rooster), sprinkle with the remaining spice mixture, pour in the broth, a little olive oil and put in an oven preheated to 200C for 40-60 minutes.
  • 3. For the sauce, bake the bell peppers until they are tanned and peel off the seeds and skin. Heat the spices slightly in a hot frying pan and finely grind.
  • 4. Put peeled sweet peppers, chili peppers (with seeds), garlic cloves in a blender. Add lemon juice, spices and beat together. Then pour in olive oil, add salt and sugar and beat again.
  • 5. For garnish, cut the feta cheese into small slices, drizzle lightly with olive oil and fry on a very hot grill (just a minute on each side). Place on a plate and sprinkle with paprika. Fry cheese before serving.

Note

I made a mixture of spices "Baharat" according to the recipe julifera, for which many thanks again.
The meat is very aromatic and tender. And with spicy sauce flew away "with a bang."
Cook with love and bon appetit!

julifera
So tasty
And here you just can't buy lamb legs ...
Arka
What ruddy legs! Marisha, this is just a miracle!
And to eat as you like! ..
Admin

Oh, Marish, at least don't go to your topic Everything is so beautiful-worthy-soundly-homemade

You know how to knock down
Twist
julifera, Arochka, Tanyusha, thanks for the kind words !!!


And here you just can't buy lamb legs ...
And I also accidentally got it. I always buy lamb from the same vendor. And for some reason the restaurant from him did not buy the order.
I went for lamb for Arochka's kebabs, but I got the legs.

But I also bought for kebabs!

Girls, if it is problematic to buy legs, then you can take the leg of a young lamb. Try it, the aroma and taste of meat with such a mixture of spices is something
Sonadora
I can imagine how delicious it is!
Marish, I don’t look into your recipes anymore! Today I went for a rag and a bib.
Twist
Manechka You said absolutely right, delicious to disgrace
I went for a rag and a bib
And I already prepare in advance before entering the site. So that they were immediately at hand.
Because without such "means of protection" I can no longer read recipes and look at the pictures.

Vitalinka
Twist
Vitalinkaand thank you so much for such a warm welcome to the recipe!
Try it on occasion, you won't regret it!
Vitalinka
Marisha, I would love to try, but we have a problem to buy good lamb. But on occasion I will definitely cook it.
Twist
We have only the last year, maybe a little less, mutton is on sale all the time. And a good one. This is how I come off.
But for the time being, you can buy lamb either on the occasion, or on order.
Olesya425
I went to take the ram's paw out of the freezer, I started drooling. And just how! Thank you Marina for the recipe!
Twist
Olesya : girl_love: Only if you cook lamb and not lamb, then you need time to cook.And in the marinade it is also better to hold it a little longer.
Olesya425
Whatever you say, Chief! More duck more. In the morning, marinate and serve on the table for lunch (afternoon tea-dinner)! I went to bed, otherwise tomorrow you can give me instead of a leg. And I get along with my legs easier: rubbed with lemon, salted, sprinkled with cognac and in foil in the refrigerator from 12 to 24 hours. Then I bake in the same foil. Tasty yum-yum. The recipe was brought from Iceland. True, they have a different mutton there: the fat does not freeze. They even have lamb sausage. And the milk is blue there (I just remembered it)
Twist
And I get along with my legs easier: rubbed with lemon, salted, sprinkled with cognac and in foil in the refrigerator from 12 to 24 hours. Then I bake in the same foil. Tasty yum-yum.
Great!
I forgot to say - it is better to put out an adult's leg under the lid first, and then let it brown.

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