I am looking for an authentic Moroccan Grilled Lamb Recipe?

I also need recipes for a couscous side dish, a dessert, and a drink.


Links to any website would be useful.I am looking for an authentic Moroccan Grilled Lamb Recipe?
Moroccan-Style Grilled Leg of Lamb with Couscous


Yield 6 to 8 servings


Times:Prep 30 min Inactive Prep 6 hr 0 min


Cook 1 hr 30 min Total: 8 hr 0 min


Ingredients


* 1 small onion, chopped


* 3 tablespoons minced fresh ginger


* 1 tablespoon minced garlic


* 2 jalapeno or serrano peppers, seeded and minced


* 3 tablespoons sweet paprika


* 1 tablespoon plus 1 teaspoon kosher salt


* 2 teaspoons coarsely ground black pepper


* 2 teaspoons ground coriander


* 1 teaspoon ground cumin


* 1/2 teaspoon ground cardamom


* 1/2 teaspoon ground cinnamon


* 1/4 teaspoon ground allspice


* 1/4 teaspoon ground cloves


* 1/3 cup olive oil, plus 1 tablespoon


* 1/4 cup fresh lemon juice, divided


* 1 leg of lamb, deboned and butterflied, untied, about 3 to 3 1/2 pounds





For the couscous:


* 2 cups chicken or vegetable broth


* 4 tablespoons olive oil, divided


* 3/4 teaspoon salt, plus more for seasoning


* 1 box couscous, prepared according to package directions using the broth below


* 1/4 cup pitted and coarsely chopped oil-cured olives


* 2 scallions, minced


* 2 tablespoons freshly chopped mint leaves


* 2 tablespoons freshly chopped parsley leaves


* 1/2 lemon, zested


* Freshly ground black pepper


* Lemon wedges, for serving


* Special equipment: butcher's twine





Directions


In a food processor, combine the onion, ginger, garlic, jalapeno, paprika, 1 tablespoon and 1 teaspoon kosher salt, black pepper, coriander, cumin, cardamom, cinnamon, allspice, and cloves and process until smooth. While the motor is running, add 1/3 cup of the olive oil and 2 tablespoons of the lemon juice and process to combine.





Place the lamb on a clean work surface, skin and fat side down. Rub half of the spice mixture over the lamb, then roll up tightly to form a cylinder shape and tie in 1 1/2-inch increments with butcher's twine. Rub the outside of the lamb with the remaining spice mixture and transfer to a plastic food storage bag just large enough to hold the lamb. Allow lamb to marinate for at least 6 hours, and up to overnight.





Preheat grill to medium-high heat.


Using paper towels, remove as much of the spice rub from the outside of the lamb, then rub the lamb on all sides 1 tablespoon of olive oil. Transfer the lamb to the grill and cook, turning every 15 minutes or so to promote even cooking. Grill until an instant-read thermometer inserted into the center of the lamb registers 145 degrees F for medium-rare, about 1 1/2 hours. Remove the lamb from the grill and allow to rest for at least 10 minutes before serving.


For the couscous:


Heat the broth in a medium saucepan. Add 2 tablespoons of olive oil and 3/4 teaspoon salt. When the broth comes to a boil, add the couscous, stir, and cover and let sit for 5 minutes. Uncover the couscous, fluff with a fork, and add the remaining 2 tablespoons of olive oil, olives, scallions, mint, parsley, and lemon zest, and season with salt and pepper, to taste.


For assembly:


Cut the butcher's twine away from the lamb and slice into thin slices. Serve the couscous with lemon wedges for guests to add more lemon juice, to taste.


00000000000000000000000000000000000000…


Moroccan Fruit Salad


SERVES 5


Ingredients





* 6-8 ounces vanilla yogurt


* 1 pint fresh strawberries


* 2 apples, peeled (any kind)


* 1-2 bananas


* 2 oranges or tangerines


* 1 tablespoon sugar





Directions


1 Cut up the strawberries %26amp; place in a bowl. Cut up the apples, bananas %26amp; 1 orange %26amp; add to the strawberries.


2 Mix the sugar in with the fruit. Next add the yogurt %26amp; stir.


3Squeeze the juice from the last orange into the bowl and stir.


4 Note: The yogurt %26amp; juice may separate if it is stored in the refrigerator. Stir before serving.


00000000000000000000000000000000000000…


Fruity Breakfast Couscous


SERVES 4


Ingredients





* 1 cup clear apple juice


* 1 tablespoon honey


* 1 cup couscous


* 75 g sliced almonds


* 2 peaches, halved %26amp; chopped


* 1/2 cup sultana


* 2 green apples


* Greek yogurt, to serve





Directions


1 Place apple juice and honey into a saucepan and bring to boil. Place couscous into heatproof bowl. Add juice mixture and stir to combine. Set aside for 5 minutes or until liquid absorbs. Use a fork to separate grains..


2 Preheat oven to 180°C Place almonds on baking tray and bake 5 minutes. Allow to cool. Stir the peaches, sultanas and almonds into couscous.


3 Coarsely hand-grate the apples. Add to couscous and stir to combine..


4 Serve topped with a dollop of yoghurt.


00000000000000000000000000000000000000…


Moroccan Smoothie 1 Quart


Ingredients


* 1/2 cup dried apricot, chopped


* 1/2 cup warm water


* 1 large banana


* 6 strawberries


* 1/2 cup sugar


* 1/2 teaspoon pure vanilla extract


* 1 quart fresh orange juice


* mint sprig, for garnish





Directions


1Soak apricots in the warm water until softened, about 20 minutes. Drain and transfer to a blender or food processor.


2Add banana, strawberries, sugar and vanilla and pulse until chopped


3Add half of the orange juice and puree.


4Pour into a pitcher and stir in the remaining orange juice.


5Refrigerate until very cold, about 2-3 hours.


6Serve in small glasses garnished with mint.I am looking for an authentic Moroccan Grilled Lamb Recipe?
Well, I won't go on the web. I've got a favorite recipe here. Can't help with couscous, though.





Leg of Lamb





Cut 3 cloves of garlic into at least fourths and stud a 5-7 pound leg of lamb with them.


Juice two lemons and pour very slowly over the lame, especially where you studded the garlic. Let it rest 5 minutes or so and then pour off the lemon and pour it slowly over the lamb again.


Now rub the lamb with a tablespoon each of basil, oregano, cracked black pepper, and rosemary. An extra tablespoon of your favorite of the four is fine, too.


Roast in the oven at 420F for five minutes, then at 325F for 30 minutes for each pound, except for the last half hour turn off oven and let the lamb sit.





I serve this with asparagus with hollandaise and usually strawberries and whipped cream layered in parfait glasses, since lamb is in season in the spring.
Moroccan Grilled Lamb with golden couscous salad


MARINADE


1⁄4 cup lemon juice


1⁄4 cup olive oil


1 Tbsp chopped garlic


11⁄2 tsp ground coriander


11⁄2 tsp ground cumin


1 tsp ground cinnamon


1 tsp paprika


1 tsp salt


1⁄4 tsp ground black pepper


1 boned, butterflied leg of lamb (about 2 lb), excess fat trimmed





Marinade: Shake ingredients in gallon-size ziptop bag to blend. Add lamb; turn to coat. Refrigerate, turning occasionally, at least 2 hours.


Heat outdoor grill or stovetop grill pan.


Place meat on grill. Grill 10 minutes on each side or until an instant-read thermometer inserted in thickest part registers 140°F for medium-rare.


Transfer to cutting board; let rest 10 minutes (internal temperature will rise about 5 degrees). Slice meat.








Golden couscous salad


1 box (6.3 oz) large pearl couscous (Israeli couscous) or 1 box (10 oz) plain couscous


2 Tbsp olive oil


2 cups chicken broth


1/2 tsp each ground cumin and turmeric


1/3 cup slivered almonds, toasted


1/4 cup each chopped dried apricots and raisins


2 Tbsp chopped parsley


1 tsp each grated lemon zest and juice





Prepare couscous with 1 Tbsp oil, as box directs, substituting chicken broth for water and adding cumin and turmeric. Cover; refrigerate until cool.


Stir in remaining 1 Tbsp oil and remaining ingredients. Refrigerate until serving.











Moroccan Rice pudding (dessert)


1 cup short grain white rice, such as Arborio


2 cups water


1/2 teaspoon salt


3 tablespoons butter


3 1/2 cups milk


2/3 cup sugar


1 or 2 sticks of cinnamon


2 to 3 teaspoons orange flower water (optional)


ground cinnamon or nutmeg for garnishing (optional)


(I like to add 1/4 teaspoons of almond extract)





Wash the rice in a large bowl filled with water, and drain. Put the rice in a 3-quart (liter) or larger pot. Add the water and salt, and bring to a simmer. Cover the rice, and gently simmer over low heat for about 15 minutes, or until the water is absorbed. Be sure to keep the heat low, or the starch from the rice can boil over.





When the water is absorbed, add the milk, butter, sugar and cinnamon stick. Bring to a boil, and then simmer uncovered, stirring occasionally, over medium-low heat for 20 to 25 minutes, or until the rice is tender and fully suspended in the milk. (At this point the milk will have a cream-like consistency.)





Discard the cinnamon stick, and add the orange flower water. Simmer for another 2 to 3 minutes. Transfer the rice to a serving casserole or individual serving bowls, and leave to set, 30 minutes or longer.





Serve warm or chilled, with a sprinkling of cinnamon or nutmeg as a garnish.








Sweet Moroccan Doughnuts ( my kids love these)


4 cups flour


1/4 cup sugar


1 teaspoon salt


1 tablespoon yeast


1 cup plus 2 tablespoons warm milk


1/4 cup butter, very soft


1 egg, lightly beaten


2 teaspoons vanilla


1 teaspoon freshly grated lemon zest (optional)


vegetable oil, for frying


granulated sugar or powdered sugar, for dusting the beignets





Make the Dough


Mix the flour, sugar and salt in a mixing bowl. Sprinkle the yeast on top, and add the warm milk. Leave a minute or two for the yeast to soften, and then add the butter, egg, vanilla and lemon zest. Mix well to form a soft, sticky dough that is barely firm enough to knead. If necessary, work in a little more flour or milk to achieve this.


Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for five to 10 minutes or until the dough is very smooth. The dough should still be a bit sticky, but it will become easier to handle after it rises.





Allow the Dough to Rise Twice


Transfer the dough to an oiled bowl, turning once to coat the dough with oil. Cover with a towel, and leave to rise until doubled, an hour or longer.


Punch down the dough and turn it over. Cover, and leave to rise a second time. When the dough is almost doubled, about 45 minutes to an hour, it is ready to shape.





Cut Out Circles


Roll out the dough to 1/4 inch thick on a lightly floured surface. Cut out rounds (a glass is fine to use), and transfer the rounds to a lightly floured towel. Cover, and let rise until puffy, 30 minutes or longer.





Fry the Beignets


Heat two or three inches of oil in a pot over medium heat to 360° to 370° F (183° to 187° C). If you don't have a thermometer, test a scrap of dough – if it rises to the top without coloring and the oil bubbles around it, the oil is ready.


Fry the beignets in batches for two to three minutes each, turning several times, until the dough is golden in color. Don't crowd the pot, and monitor the temperature of the oil carefully. If it is too hot, the beignets will brown too quickly and the insides will be undercooked. If the oil is too cold, the beignets will become heavy and greasy.


Allow the cooked beignets to drain on paper towels or in a strainer for several minutes before rolling in granulated sugar or dusting with powdered sugar.





Serving and Freezing


Serve beignets warm or room temp
Meshoui(Moroccan Lamb)





4 pounds Leg of lamb


1 Carrot


1 medium Onion


2 Tomatoes


1 Rib celery


1 bn Fresh parsley


1 tablespoon Paprika


1 tablespoon Salt


1 tablespoon Black pepper


2 tablespoons Chopped garlic


1 quart Water





Preheat oven to 350F. All Vegetables should be coarsely chopped.


Rub paprika, salt, pepper, and garlic all over lamb. Set aside. In a= roasting pan, nestle lamb in the center of the vegetables and cook,= uncovered for approximately 20 min (for 4-pound leg) or until top of lamb= is brown. Add water, cover, and cook for 1 1/2 hours for medium done= roast.


Makes 5 servings.


LAMB SAUCE:





Strain Vegetables from roasting pan. Put drippings in a heavy pan. Add: 2 tb tomato paste and 1 quart of water.
You can go to %26lt;-http://www.chinese-healthy-recipes.com


That site lists almost all Recipes.


Not only the recipe you are looking for but also other popular recipes.