Moroccan-Spiced Lamb with Date Barbecue Sauce

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1 tablespoon plus 1 1/2 teaspoons ground coriander
2 3/4 teaspoons ground cumin
2 3/4 teaspoons sweet paprika
2 3/4 teaspoons ground ginger
1 1/2 teaspoons cinnamon
Freshly ground black pepper
1/2 cup extra-virgin olive oil
One 5-pound butterflied leg of lamb, trimmed of excess fat
8 garlic cloves?4 thinly sliced, 4 minced
1 medium onion, finely chopped
1/4 cup tomato paste
3 cups low-sodium beef broth
2 tablespoons honey
1/4 teaspoon saffron, crumbled into 1 tablespoon of water
1/2 teaspoon cayenne pepper
8 large pitted Medjool dates, minced (3 ounces)
1/4 cup fresh lemon juice
20 large pitted green olives, finely chopped
1/4 cup finely chopped mint
1/4 cup finely chopped cilantro

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