Moroccan Steamed Lamb Recipe

Method6 steps

1. 1

   Step 1: Choose the atmospheric pot-and-steamer route and a correctly fitting covered basket that holds all the lamb. Add enough water to the lower pot for sustained steaming while keeping its level below the basket. Salt this external water separately and bring to a boil.

   Uses Water below the steamer basket, including top-ups as needed; discard after cooking · Salt for the external steaming water, as needed

2. 2

   Step 2: Mix the 3 tbsp soft butter, 1 tsp rub salt, ½ tsp pepper and optional ½ tsp crumbled saffron. Make several slits in each piece of the 4½ lb bone-in lamb and rub all the mixture over the meat and into the slits.

   Uses 3 tbsp soft unsalted butter · 1 tsp salt for the lamb rub · ½ tsp black pepper · ½ tsp saffron threads, crumbled, optional · 4½ lb large bone-in lamb pieces, trimmed of fat

3. 3

   Step 3: Place the parsley bouquet (1 small bunch), optional mint, all the rubbed lamb from step 2 and optional ½ lb onions in the steamer above the boiling pot from step 1. Dampen cheesecloth with clean water and lay over the basket, then close the lid tightly. Once steady steam is established, maintain it and steam for 1½ hours without lifting the lid. Use a properly fitting steamer that keeps steam within the basket joint.

   First lamb steaming phase · 90 minUses External boiling-water steaming pot · Complete butter-rubbed bone-in lamb · 1 small bunch parsley, tied into a bouquet · Small handful of mint sprigs, optional · ½ lb small onions, peeled and halved, optional · Clean water to dampen the cheesecloth

4. 4

   Step 4: After the first steaming phase, add the optional ½ lb potatoes and ½ lb carrots to the basket from step 3. Check the lower-pot water and carefully top up if needed, keeping it below the basket. Cover tightly and continue steady steaming for another 1–1½ hours, checking from 1 hour, until the meat pulls easily from the bone and the vegetables are tender. Check at least 63°C (145°F) in the meat, away from bone; continue steaming until also fully tender.

   Check final lamb steaming · 60 minUses First-steamed lamb, aromatics and external steaming setup · ½ lb small new potatoes, peeled, optional · ½ lb carrots, peeled and sliced ½ inch thick, optional · External steaming-water top-up only if needed

5. 5

   Step 5: Lift the tender cooked lamb and any cooked vegetables from step 4 out of the steamer. Discard spent herb stems and the external steaming water. Rest the meat off the heat for at least 3 minutes after it has reached 63°C (145°F).

   Minimum off-heat lamb rest · 3 minUses Cooked lamb and vegetables lifted from steaming setup

6. 6

   Step 6: Arrange all the rested lamb and vegetables from step 5 on a large platter for six portions. Offer small separate dishes of dipping salt and ground cumin, using as much as desired.

   Uses Rested cooked lamb and vegetables · Salt for dipping, as desired · Ground cumin for dipping, as desired