Friday, December 3, 2010

Pan Seared Lamb shoulder with Moroccan dry rub kitchen! kitchen!

Yukon gold potatoes, grape tomatoes,  poblano pepper, and
red onions seasoned with Moroccan dry rub and a sprinkling
 of olive oil getting ready to be oven roasted.
Lamb shoulder pan seared to its golden brown goodness
with roasted potatoes, tomatoes and poblano pepper
becomes an all in one dish Sunday dinner.
Doing a one dish meal is the most uncomplicated thing you can do.  Less dishes to do, and everything is there at your picking to enjoy.
I have this Moroccan dry rub that consisted of crushed dry pepper, coriander seeds and whole black pepper.
4 pcs. of lamb shoulder steaks
1/4 cup of Moroccan dry rub toasted in a pan and crushed in your mortar & pestle.  Add 1-1/2 tablespoons of course or sea salt (Kosher salt) to the Moroccan dry rub and set aside.
1 tablespoon of olive oil for your non-stick pan
Season generously the lamb pieces with the crushed dry rub and chill for 1/2 hour.
6 Yukon gold potatoes cut in half
1 pint of grape tomatoes
1/2 of red onion sliced thick
1/2 of poblano pepper cut in half
4 crushed garlic
Some olive oil
Combine all of this in an oven proof pan.  Season with the salted dry rub and sprinkle some olive oil.  Toss to make sure that everything is well coated with olive oil. Roast in the oven for 1 hour at 350 degrees F. until the potatoes are golden and some of the tomatoes have popped opened.
Heat 1 tablespoon of olive oil in a pan, sear each side and all round until golden brown about 5-6 minutes on each side. Set in a serving platter and cover with foil to keep the juices in for 10 minutes or so. Uncover and spoon over the roasted tomatoes, onions and pepper including all the wonderful juices in the pan (this will serve as your sauce) and scatter the potatoes around the dish. You may serve this with couscous or rice.
The smoky, toasty taste of the toasted Moroccan spices just permeates with goodness in your taste buds.
Wasn't that an easy and satisfying Sunday dinner? I think so too!

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