Moroccan-Spiced Leg of Lamb en Cocotte with Olives

Name: Moroccan-Spiced Leg of Lamb en Cocotte with Olives
Yield: Serves 6 to 8
Cuisine: Africa & Middle-East, African
Ingredients: 1 , boneless leg of lamb shank end, (4- to 5-pound), trimmed and tied; , Salt and ground black pepper; 2 tablespoons, olive oil; 8 , medium garlic cloves, peeled and sliced thin; 1/2 cup, pitted green olives; 4 strips, lemon zest, see Removing Strips of Citrus Zest; 1 1/2 teaspoons, coriander seeds; 1 , cinnamon stick; 1/2 teaspoon, cumin seeds

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For our leg of lamb en cocotte, we selected the shank end, which is easy to work with and tends to be meatier. We also added olives, cumin, and lemon, which are used in many Moroccan dishes.

SERVES6 to 8

WHY THIS RECIPE WORKS

For our lamb en cocotte recipe we selected readily available lamb shanks that had been butchered in corkscrew fashion. We trimmed much of the fat off the lamb in order to eliminate any gamy flavor and then tied the lamb roast to ensure even...

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