Receta Moroccan Lamb Steaks and Book Review
It is so exciting and I am honored to be part of this book tour to have experienced and recreate a fabulous recipe from a boholicious cook, friend, author, school psychologist, wife, mother, grandmother, business woman and chef who has debuted her first exotic world travel cookbook +ally phillips from Ally's Kitchen. I have this great opportunity to have been sent a copy of this wonderful cookbook and review it. She makes all these recipes in her book from her experiences traveling all over the world and it is over the top fabulous you will treasure this one and a must have. I would love all my readers to check out all the great recipes from her culinary journey to recreate the authentic foods in her new book which includes this one for Moroccan leg of lamb. Lamb is a favorite of mine and this marinade is over the top fabulous and I know you will love the flavors! She will make her passion contagious to want to cook from the heart as she has and with ease from her exotic travels as she makes you feel all her love for cooking in this fabulous book!
Check out her exciting blog and cookbook trailer below and a chance to win a copy of this amazing cookbook here below.
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I know after you have checked out her blog, trailer and blog tour you will want a copy for yourself, so here is the link to order this awesome cookbook!
Amazon.com: http://www.amazon.com/dp/1462115462/ref=tsm_1_fb_lk
- Moroccan Lamb Steaks ( slightly adapted from Ally's Kitchen Cookbook pg. 127)
- Moroccan Lamb Steaks and Book Review
- 6 to 8 leg of lamb steaks ( have the butcher slice them for you)
- 1 tablespoon lemon pepper
- 1 tablespoon mint
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon basil
- 1/2 teaspoon red chili pepper
- 1 teaspoon sea salt
- 2/3 cup olive oil
- 4 tablespoons Worcestershire sauce
- 1 tablespoon prepared mustard stone ground
- 1 tablespoon minced garlic
- 1/4 cup pepper jelly
- 1 zest and juice of 1 lemon
Place all ingredients in a large bowl (except lamb) and whisk together. Add the lamb piercing it with a fork to soak in the marinade. Cover and refrigerate for 1 hour or overnight. These can be baked with marinade in a preheated oven at 350 degrees for around 35 to 40 minutes or grilled outdoors until the desired doneness.
Outstanding recipe a keeper for sure! Enjoy!
Don't forget to visit her blog for many other great recipes.
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