Name: Roasted Lamb Breast
Ingredients: 1-2 tablespoons olive oil; 1/2 teaspoons ground cumin; 1/4 teaspoon OR less Freshly ground black pepper; 1/2 teaspoon Dried Italian herb seasoning; 1/2 teaspoon Ground coriander; 1/2 teaspoon Paprika; 1 Lamb breast; 2 cloves Garlic, crushed

Roasted Lamb Breast

Prep: 30 min, Cook 1.5-2h, Ready in 2.5 hours

Servings

Ingredients

1-2 tablespoons olive oil
1/2 teaspoons ground cumin
1/4 teaspoon OR less Freshly ground black pepper
1/2 teaspoon Dried Italian herb seasoning
1/2 teaspoon Ground coriander
1/2 teaspoon Paprika
1 Lamb breast
2 cloves Garlic, crushed

Servings

Ingredients

1-2 tablespoons olive oil
1/2 teaspoons ground cumin
1/4 teaspoon OR less Freshly ground black pepper
1/2 teaspoon Dried Italian herb seasoning
1/2 teaspoon Ground coriander
1/2 teaspoon Paprika
1 Lamb breast
2 cloves Garlic, crushed

Instructions

Preheat oven to 300 degrees F (150 degrees C).
Whisk olive oil, garlic, cumin, black pepper, dried Italian herbs, coriander, and paprika in a large bowl until combined.
Coat lamb breast in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
Tightly cover roasting pan with aluminium foil and bake in the preheated oven until the meat is tender when pierced with a fork, 1.5 - 2 hours.
Remove lamb from oven and cut into pieces.
Increase oven temperature to 450 degrees F (230 degrees C).
Line a baking sheet with aluminium foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
Serve.

Moroccan Shepherd’s Pie

Course

Main Dish

Prep Time

1 hour

Cook Time

30 minutes

Servings

peoples

Ingredients

2 lb minced beef or chicken
2 onions finely chopped
1-2 tea spoon of oil for frying onions
1 bay leaf
1/2 tea spoon turmeric divided, plus some for potatoes
1/2 tea spoon mace divided
1/2 tea spoon nutmeg divided
1 Table spoon chopped parsley
8 -12 medium potatoes peeled & cubed you need twice amount of potato to meat by volume
Salt & pepper
A hand full of pine nuts Optional

Course

Main Dish

Prep Time

1 hour

Cook Time

30 minutes

Servings

peoples

Ingredients

2 lb minced beef or chicken
2 onions finely chopped
1-2 tea spoon of oil for frying onions
1 bay leaf
1/2 tea spoon turmeric divided, plus some for potatoes
1/2 tea spoon mace divided
1/2 tea spoon nutmeg divided
1 Table spoon chopped parsley
8 -12 medium potatoes peeled & cubed you need twice amount of potato to meat by volume
Salt & pepper
A hand full of pine nuts Optional

Instructions

Preheat the oven to 350.
Fry minced meat with a bit of water. No oil.
Add turmeric, mace and nutmeg. let it cook until the water starts evaporating. Put it aside.
Fry onions with oil , mace, nutmeg, turmeric and bay leaves.
When onions are done, add parsley.
Add onion and parsley to the meat. Discard the bay leave.
Boil the potatoes then mash them well with a little bit of the potato water to help soften it.
Add turmeric, salt and pepper to the potato. Mash it really well.
Layer the Shepherd's pie: Line the baking vessel with the mashed potatoes to resemble a pie crust, then add meat, add pine nuts on top of the meat (optional),then potato on top.

Some people put an egg on top so the top becomes crusty. (beat one egg and then brush it on top) or spray some oil spray on the top and let it brown.

For extra touches: Gently drag the teeth of a fork starting at the rim of your baking dish in concentric circles ending at the center of the dish to create furrows.( like a rock Zen Garden) This will help the top of the pie get crusty and it also looks great. You may also sprinkle some paprika on top before baking.
Place it in the oven until the top is crusty 15 - 20 min. Enjoy!