Experience the flavor and aroma of Moroccan cuisine with this delicious, easy-to-make lamb breast dish. Paired with a side of quick-cook couscous and fresh herbs, it’s sure to make your taste buds dance!
This is a very popular dish in the USA and it is also a great way to enjoy your favorite Moroccan flavors. With some simple ingredients, you can be sure that this dish will be truly flavorful! Plus, the addition of fresh herbs gives the perfect finishing touch.
So why not try out this amazing recipe and treat yourself and your loved ones to something truly special? If you want to make this at home, follow our guide below for a foolproof recipe that will leave you feeling like a master cook. So let’s get started!
What Is Moroccan lamb breast?
Moroccan lamb breast is a savory dish that features succulent slices of lamb cooked with flavorful herbs and spices. Made with ingredients like cumin, coriander, thyme, and SHEFFA Ras-El-Hanout, it’s a delicious way to enjoy Moroccan flavors.
This is a dish that is sure to please as it packs in all the flavors of Morocco into each bite. Moreover, the combination of flavors will surely tantalize your taste buds. It is an ideal dish for any occasion, whether it be a romantic dinner for two or a family gathering.
Where Did I First Try Moroccan lamb breast?
My first encounter with Moroccan Lamb Breast was at a small family-run restaurant located in the heart of Marrakech, Morocco. It was an unassuming eatery nestled between the hustle and bustle of the bustling city streets; however, it offered an unforgettable dining experience that has stayed with me long after my visit to this stunning city.
The restaurant was owned and run by a local family, who welcomed us with open arms and served up some of the most flavorful dishes I have ever tasted. As soon as we arrived, they took us to a special table in the back with a view of their small courtyard garden, which was filled with fragrant herbs that were used in their dishes.
For our main course, we were served a dish of Moroccan Lamb Breast that tasted like nothing I had ever tried before. The lamb was cooked to perfection; it was tender and juicy, yet still kept its flavor and aroma perfectly intact. It was seasoned with a mix of Ras-El-Hanout, coriander, cumin seeds, and sweet paprika, which added a depth of flavor that enveloped the entire dish.
Served along with it were a side of quick-cook couscous and an array of fresh herbs that completed the whole dish. The flavors were bold yet balanced; they blended together to create an unforgettable combination. I remember taking a bite and feeling overwhelmed with the flavor sensation that filled my mouth.
From the moment I first tasted Moroccan Lamb Breast in Marrakech, its flavors have stayed with me. It is a dish that has now become a part of my own culinary repertoire, as I make it for friends and family whenever I can.
Ingredients
- Lamb Breast: lamb breast is the primary ingredient in this recipe, you will need three pounds of it.
- Garlic: Garlic is a key ingredient in Moroccan dishes and adds depth of flavor to this dish. You’ll need two cloves for your recipe.
- Salt Flakes: To add saltiness to the dish, use sea salt flakes. A tablespoon should do the trick.
- SHEFFA Ras-El-Hanout: This is a blend of several spices that are widely used in Moroccan cooking, including cumin, coriander, cloves, cardamom, fenugreek, and turmeric. A half teaspoon will do the trick.
- Coriander Seeds & Cumin Seeds: To add a distinct Moroccan flavor, you’ll need to toast both the coriander and cumin seeds. One tablespoon of each should do it.
- Thyme Leaves: Thyme leaves are a common herb used in Mediterranean cooking and bring an earthy flavor to this dish. You’ll need two tablespoons for your recipe.
- Sweet Paprika: You’ll also need a quarter teaspoon of sweet paprika, which will add a slightly smoky flavor to your dish.
- Extra Virgin Olive Oil: You’ll need two tablespoons of Pompeian Smooth Extra Virgin Olive Oil, which will help keep the meat juicy and tender.
- Butter: Adding a thick slice of butter to the pan at the end of cooking will help bring all the flavors together.
- Quick-Cook Couscous: For a side dish, you’ll need 250g of TrueRoots Quick-Cook Couscous.
- Hot Water or Broth: To cook the couscous, you’ll need 375 ml of hot water or broth.
- Fresh Herbs: Finally, for a pop of freshness and flavor, you’ll need a handful each of chives, mint leaves and flat-leaf parsley.
- Salt & Pepper: As always, don’t forget the salt and pepper to taste!
Directions
Step 1
Preheat your sous vide machine to 575 degrees Fahrenheit.
Step 2
Remove string or elastic binding from the lamb’s belly. If there is any & flatten the lamb breast, & score it in several places on both sides. This will help the marinade penetrate better and give it more flavor. Put it in a vacuum seal plastic bag. Place in an sous vide machine. Place the lamb in the preheated machine and set the timer for 12 hours. When it’s done turn off the machine.
Step 3
Make the spice by peeling and finely chop the garlic cloves. In a medium bowl, mix together the chopped garlic with the Ras-El-Hanout, coriander seeds, cumin seeds, thyme leaves, sweet paprika, and olive oil.
Step 4
Take out the lamb from the machine. Rub the marinade all over the lamb breast and season with salt and pepper.
Step 5
Add a thick slice of butter to the pan. Baste the lamb with some of the melted butter before returning it to the oven to continue cooking.
Step 6
While the lamb is roasting, make the couscous. Place 375 ml of hot water or broth in a medium saucepan and bring to a boil. Once boiling, add the couscous. Reduce the heat to low and simmer for 8-10 minutes until cooked through.
Step 7
To serve, spoon the couscous onto a large serving platter, top with slices of lamb breast and sprinkle over some of the fresh herbs.
Cooking Tips
• If your lamb breast is too thick, you can butterfly it by cutting through the middle and spreading it out. This will help it cook all the way through.
• Before cooking, make sure to let the marinated lamb rest for at least 15 minutes so that the flavors penetrate and develop.
• To get a nice golden, crispy crust on the lamb, sear it in a hot pan for 2-3 minutes before transferring it to the oven.
• When cooking couscous, make sure to stir it occasionally so that it doesn’t stick together and become a clumpy mess.
• To dress up your dish even more, you can add freshly squeezed lemon juice or a dollop of plain Greek yogurt as a garnish.
• If you like, you can also add some chopped vegetables to the couscous for added flavor and texture. Carrots, bell peppers, and onions all work well here.
What Ingredients Can I Replace or Substitute While Making It?
- If you don’t have Ras-El-Hanout in your pantry, you can substitute it with a blend of ground turmeric, cumin, and coriander.
- If you don’t have olive oil on hand, melted butter or vegetable oil may be used instead.
- You can use any type of broth or stock to cook the couscous instead of hot water. Chicken, beef, or vegetable broth all work well here.
- If you’re short on time, you can use pre-cooked couscous instead of quick-cooking it yourself. Just make sure to follow the package instructions for heating it up before serving.
- If you don’t have fresh herbs, you can use 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe. Dried oregano, thyme or mint leaves all work well here. You can also use a combination of different types of herbs to create your own unique flavor profile.
Nutrition Information
Serving size: 3 ounces of cooked lamb and ½ cup of couscous
- Calories: 223 kcal
- Fat: 9 g
- Carbohydrates: 24 g
- Protein: 13.6 g
- Sodium: 108 mg
- Potassium: 251 mg
- Fiber: .7 g
- Sugar: 0 g
How to Store Leftover Moroccan lamb breast?
Any leftover Moroccan lamb breast can be stored in an airtight container and refrigerated for up to three days. If you plan on eating the leftovers, make sure to reheat them in a pan with a little bit of oil or butter before serving.
You can also freeze it for up to 6 months. To defrost, just place the frozen lamb breast in the refrigerator overnight and reheat in a pan.
Wrapping Up
Thank you for engaging in this recipe of Moroccan lamb breast with Quick-Cook Couscous. With its aromatic flavors and the addition of fresh herbs, this dish is sure to be a hit with your family and friends.
Be sure to keep these tips and substitutions in mind as you prepare the ingredients needed for this delicious meal.
Please share this recipe with your friends and family so they can also enjoy the flavors of Morocco!
Sharing is Caring!
Moroccan Lamb Breast Recipe
Description
Experience the flavor and aroma of Moroccan cuisine with this delicious, easy-to-make lamb breast dish. Paired with a side of quick-cook couscous and fresh herbs, it’s sure to make your taste buds dance!
Ingredients You’ll Need
Instructions
-
Preheat your sous vide machine to 575 degrees Fahrenheit.
-
Remove string or elastic binding from the lamb's belly. If there is any & flatten the lamb breast, & score it in several places on both sides. This will help the marinade penetrate better and give it more flavor. Put it in a vacuum seal plastic bag. Place in an sous vide machine. Place the lamb in the preheated machine and set the timer for 12 hours. When it’s done turn off the machine.
-
Make the spice by peeling and finely chop the garlic cloves. In a medium bowl, mix together the chopped garlic with the Ras-El-Hanout, coriander seeds, cumin seeds, thyme leaves, sweet paprika, and olive oil.
-
Take out the lamb from the machine. Rub the marinade all over the lamb breast and season with salt and pepper.
-
Add a thick slice of butter to the pan. Baste the lamb with some of the melted butter before returning it to the oven to continue cooking.
-
While the lamb is roasting, make the couscous. Place 375 ml of hot water or broth in a medium saucepan and bring to a boil. Once boiling, add the couscous. Reduce the heat to low and simmer for 8-10 minutes until cooked through.
-
To serve, spoon the couscous onto a large serving platter, top with slices of lamb breast and sprinkle over some of the fresh herbs.
Frequently Asked Questions
Yes, as long as the lamb is cooked to a safe internal temperature of at least 145°F (63°C). Pregnant women should also avoid consuming raw or undercooked meats.
Yes, you can use quinoa, bulgur wheat, or even brown rice in place of the couscous. Just make sure to adjust the cooking time accordingly.
Yes, you can use 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe. Dried oregano, thyme, or mint leaves all work well here. You can also use a combination of different types of herbs to create your own unique flavor profile.
Yes, this dish is naturally gluten-free and can be enjoyed by those who follow a gluten-free diet. Just make sure to check the label on any store-bought ingredients such as the Ras El Hanout to ensure it does not contain any wheat or other gluten-containing grains.
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