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Moroccan Rib Roast or Leg of Lamb

we have cooked both types of roast, both on the bbq grill and in the oven, either way they are delicious, lots of taste, if you prefer rare, remove earlier. the veggies are wonderful and it is great to have a whole meal in one carefree operation. marinating time up to 24 hours.

complex9 ingredients15 preparation steps
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Ingredients

  • coriander seeds
  • lemons, rind of
  • olive oil
  • whole cumin seed
  • red pepper
  • coarse salt
  • rib roast
  • garlic
  • vegetables

Preparation

  1. 1stir together coriander seed , lemon peel , olive oil , cumin , red pepper , and salt in a small bowl
  2. 2rub surface of rib roast thouroughly with coriander mixture
  3. 3cut 1 / 2 inch wide slits randomly into top and sides of roast
  4. 4insert garlic slivers deep into slits
  5. 5cover and refrigerate roast for up 24 hours , if desired
  6. 6prepare grill for indirect grilling
  7. 7test for medium heat above the drip pan
  8. 8place roast on the lightly oiled grill rack over drip pan
  9. 9cover and grill for 1 1 / 2 to 2 hours or until an instant read thermoter inserted into the centre of the roast registers 155f degrees for medium doneness
  10. 10add assorted cut up veggies to grill during the last 45 minutes of cooking , removing setting them aside as they become tender
  11. 11carve rib roast and serve with grilled veggies
  12. 12if using a leg of lamb , grill for 2 to 3 hours or until thermometer reads 155f degrees for medium doneness
  13. 13either beef or lamb roast may also be cooked in the oven at 400f degrees until thermometer reads 155f degrees for medium doneness , for approximately the same number of hours
  14. 14add veggies to the oven rack outside the roasting pan for about the last hour of cooking
  15. 15serve with roast