BLUEMOMENT

Heres looking at ewe, blue eyes

Who let the mutt on board?

On a more serious note, I have used this recipe on board several times, it is absolutely superb with small roast potato's

You can find Ras el Hanout in the Oban Tesco's believe it or not!
Otherwise available from Seasoned pioneers.

When it's cold and grey outside this spicy lamb, from Nigella Lawson, brings the warmth of Moroccan sunshine to the table

Servings: 8
Level of difficulty: Easy
Preparation Time: 10 minutes, , plus overnight marinating
Cooking Time: 1 hour 30 minutes
Ingredients
1 leg of lamb, approx. 2.5kg
2 tbsp ras el hanout spice blend
2 lemon, juice only
2 garlic clove, minced
6 tbsp Olive oil
1 bunch Coriander, fresh, chopped

Method

1. Make incisions all over the leg of lamb, and then mix the ras-el-hanout with the lemon juice, oil, minced garlic and coriander.



2. Using your fingers, push pinches of the mixture into the holes. Rub the remaining aromatic paste over the lamb and then put it into a large freezer bag, squeeze out any air and then tie it up and leave it to marinade in the fridge overnight, or for longer.



3. Pre-heat the oven to 200°C/gas mark 6, and take the lamb out of the fridge to come to room temperature.



4. Put the leg of lamb into a roasting pan, squeezing any marinade out of the bag over the meat. Roast the lamb for about an hour and a half, by which time it should be aromatically blackened on the outside, and still tender and pink within. Let the lamb rest once it comes out of the oven for at least 15 minutes, though I leave this a good hour after it's come out of the oven.


Cooks note: Or how to make yourself feel basked in exotic, perfume-heavy sunshine when all about you is spirit-wizeningly cold and grey. For me, Moroccan is, so far, just a state of mind. In my defence, the crucial flavouring here is the very Moroccan ras-el-hanout, a musky, amber-coloured spice mix, heady with rosebuds, cardamom, cinnamon, nutmeg, allspice, lavender, ginger, pepper, mace and, I'm not too modest to admit, Nigella, which you can, if you're lucky, find at the supermarket now (or direct from Seasoned Pioneers on 0800 0682 348). But then again, crucial is a flexible term: in place of the smokily poetic ras-el-hanout, you can add to the garlic and oil, a teaspoon of turmeric mixed with a tablespoonful each of ground coriander and cumin and a pinch each of ground cinnamon and cloves; a no less magical substitution, I promise you.

This really gives me the dry-rots. What is happening to this bloody country that we have to cack everything up with daft bloody spices and shyte.
Leg of lamb needs nothing beyond a sprig of rosemary and some mint sauce.

claymore wrote:This really gives me the dry-rots. What is happening to this bloody country that we have to cack everything up with daft bloody spices and shyte.
Leg of lamb needs nothing beyond a sprig of rosemary and some mint sauce.

Spice is the variety of life!

Please don't knock what you haven't tried, it can be terribly restricting.

So_Sage_of_Lorne wrote:When it's cold and grey outside this spicy lamb, from Nigella Lawson, brings the warmth of Moroccan sunshine to the table

i wouldnae touch onything frae thon tart ...

onyways, this recipe wus nivver cooked onboard - 2.5kg leg o' lamb wudnae fit and it certainly won't cook in 1.5hrs unless youse want tae eat it raw.

Enough of this nonsense! The best way to cook the beastie is to wrap in foil and tape to the exhaust manifold, just need to tyurn occasionally .. dinnae forget to put the tatties in the shoebox for 40 minutes beforeroasting

ParaHandy wrote:

So_Sage_of_Lorne wrote:When it's cold and grey outside this spicy lamb, from Nigella Lawson, brings the warmth of Moroccan sunshine to the table

i wouldnae touch onything frae thon tart ...

onyways, this recipe wus nivver cooked onboard - 2.5kg leg o' lamb wudnae fit and it certainly won't cook in 1.5hrs unless youse want tae eat it raw.

#

Your loss!, yes it has been and will continue to be, I would recommend obtaining a boat with a decent cooker for a start. I personally prefer my lamb with a little blush but, never ever raw.

As you can see, So Sage, this lot have no imagination.
I am rather fond of lamb with yoghurt and coriander (and er perhaps sage). Extremely tasty.
I once had a fantasy including yoghurt and Nigella, but that's another story...

claymore wrote:This really gives me the dry-rots. What is happening to this bloody country that we have to cack everything up with daft bloody spices and shyte.

Aye, yer nae wrang there

Naethin' like some black puddin', a bittie o' lorn sausage alang wi' a couple o' fried eggs

Gi' me gweed Scottish grub ony day

.

Naethin' like some black puddin', a bittie o' lorn sausage alang wi' a couple o' fried eggs

Gi' me gweed Scottish grub ony day

And would sir care for a triple bypass with that?

Scottish lamb Moroccan style is my idea of good fusion cuisine. Even four hundred miles offshore in Fairwinds with no oven we manage a bit better than tins or a fry-up.

Shame on you lot of peasants

.
. . . mind you, there are occasional times of a Chentlemanly sort of cruising morning when nothing will do but a huge greasy fry-up . . .

Frankly gentle - er sorry Chentlemen I am fed up to the eye teeth with this bloody leg of lamb.

Its uncertain future has been debated for the best part of a week.

Can't you just cook the bloody thing, eat it and lets move on to the desert.

Its enough to make a man turn vegetarian.

If your navigational decisions take as long as your culinary ones you'll never get out of Oban.

I'm gobsmacked that you can get Raz al Hanout in Oban. we were sneaking it back from Spain 'cos we couldn't get it here - we scoured the west end of Glasgow's halal community and got no joy. Oban here we come! Nothing wrong with a bit of diversity in food/cooking.
P.S. we couldn't get Drambui in Portree either. You'd think they would associate Skye/tourists/Prince Charlie/his recipe with income.....

Olivepage wrote:Can't you just cook the bloody thing, eat it and lets move on to the desert.

Camel stew, anyone?

looks like one or two have the hump already

Olivepage wrote:Its uncertain future has been debated for the best part of a week.

cooking the beast is indeed a hot subject for debate. knowing yer left from your right (leg) is only one of many opportunities for discourse. personally yakking oan, you can carve the subject up in many interesting ways ...