For the entire month of January we have been updating you on ways to incorporate our 2014 food trend predictions into your menus, and today we’re going to give you more on our last prediction: ethnic food. Not all restaurants are built to add an ethnic dish to their menu, but if yours is then check out this recipe from the hands of our very own corporate chef Michael Showers.
Lamb Leg with Chermoula
1 cup loosely packed fresh continental parsley leaves
1 small brown onion, halved, chopped
2 fresh long red chilies, deseeded, roughly chopped
2 large garlic cloves, chopped
2 tbsp. ground cumin
1 tbsp. ground coriander seeds
1 tbsp. mild paprika
2 tsp ground ginger
2 tbsp. fresh lemon juice
1/4 cup olive oil
Place parsley, onion, chilies, and garlic in the bowl of a food processor and process until finely chopped. Add the cumin, coriander seeds, paprika, ginger and lemon juice, and process until well combined. With the motor running, gradually add the oil in a thin, steady stream until well combined. Taste and season with salt and pepper. Spread the Chermoula over both legs of lamb to evenly cover. Place in a large roasting pan and cover with plastic wrap. Place in the fridge for 4 hours or overnight to marinate. Preheat oven to 300°F. Remove the plastic from the lamb and cover the roasting pan with foil. Place pan on middle shelf in oven. Bake in preheated oven for 1 1/2 hours. Remove foil and increase the temperature to 325°F. Roast for another 1 1/4 hours or until cooked to your liking. Transfer the lamb to a warm serving platter. Cover with foil and set aside for 10 minutes to rest. Strain the pan juices into a heatproof jug, reserving both the pan juices and contents of the strainer. Use a large metal spoon to skim as much fat as possible from the surface of the pan juices. Add enough stock to make 2 cups. Place the roasting pan over medium-high heat. Add the contents of the strainer and cook, stirring with a wooden spoon, for 3 minutes or until the mixture bubbles. Gradually add 1/2 cup of the stock mixture and cook, scraping the pan with the back of a fork to dissolve any bits that have cooked onto the base, until the mixture returns to the boil. Gradually add the remaining stock mixture, stirring with a wooden spoon until smooth. Simmer, stirring occasionally, for 6 minutes or until the sauce reduces by a third. Taste and season with salt and pepper.
Carve the lamb and serve with the sauce.