Moroccan Rib Roast Or Leg Of Lamb

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 tablespoons coriander seeds, crushed
• 2 tablespoons lemons, rind of, finely shredded
• 1 tablespoon olive oil
• 1 teaspoon whole cumin seed, crushed
• 1/2-1 teaspoon red pepper, crushed
• 1/2 teaspoon coarse salt
• 4 -5 lbs beef rib roast or 4 -5 lbs leg of lamb
• 8 cloves garlic, peeled and cut into silvers
• assorted peeled and cut up vegetables, such as potatoes,carrots,turnips and peppers

Recipe

• 1 stir together coriander seed, lemon peel, olive oil, cumin, red pepper, and salt in a small bowl.
• 2 rub surface of rib roast thouroughly with coriander mixture.
• 3 cut 1/2 inch wide slits randomly into top and sides of roast.
• 4 insert garlic slivers deep into slits.
• 5 cover and refrigerate roast for up 24 hours, if desired.
• 6 prepare grill for indirect grilling.
• 7 test for medium heat above the drip pan.
• 8 place roast on the lightly oiled grill rack over drip pan.
• 9 cover and grill for 1 1/2 to 2 hours or until an instant read thermoter inserted into the centre of the roast registers 155f degrees for medium doneness.
• 10 add assorted cut up veggies to grill during the last 45 minutes of cooking, removing setting them aside as they become tender.
• 11 carve rib roast and serve with grilled veggies.
• 12 if using a leg of lamb, grill for 2 to 3 hours or until thermometer reads 155f degrees for medium doneness.
• 13 either beef or lamb roast may also be cooked in the oven at 400f degrees until thermometer reads 155f degrees for medium doneness, for approximately the same number of hours.
• 14 add veggies to the oven rack outside the roasting pan for about the last hour of cooking.
• 15 serve with roast.