Moroccan Herb and Spice Lamb Marinade

4 servings

43 minutes

This Moroccan marinade is a vibrant explosion of flavors and spices that transports you to the heart of the East. Its roots trace back to North African culinary traditions where spices play a key role. Toasted cumin, fennel, and coriander seeds reveal deep, spicy notes while orange zest adds a fresh citrus touch. Olive oil and white wine tenderize the meat while garlic and ginger add zestiness. This marinade perfectly enhances the flavor of lamb, making it rich and aromatic. Left overnight, it infuses the meat allowing spices to penetrate deeply. Then grilled, it transforms lamb into a juicy and tender dish perfect for festive gatherings or cozy family dinners.

Energy value per serving

• Calories: 534.5
• Proteins: 3.5g
• Fats: 47.2g
• Carbohydrates: 17g

Ingredients

• Cumin seeds (jeera): 1 tsp
• Fennel seeds: 1 tsp
• Red pepper flakes: 1 tsp
• Coriander seeds: 1 tsp
• Extra virgin olive oil: 1 glass
• Dry white wine: 1 glass
• Oranges: 1 pc
• Coarse salt: 1 tsp
• Fresh thyme: 8 stem
• Parsley: 8 stem
• Coriander: 8 stem
• Garlic: 6 clove
• Ginger root: 1 pc

Cooking steps

1. In a well-heated small skillet, toast cumin, fennel, red pepper flakes, and coriander until fragrant. Slightly crush and transfer to a bowl.

   Required ingredients:

   • Cumin seeds (jeera): 1 teaspoon
   • Fennel seeds: 1 teaspoon
   • Red pepper flakes: 1 teaspoon
   • Coriander seeds: 1 teaspoon

2. Add olive oil, white wine, grated orange zest, salt, chopped thyme, parsley, cilantro, minced garlic, and grated ginger root. Mix well.

   Required ingredients:

   • Extra virgin olive oil: 1 glass
   • Dry white wine: 1 glass
   • Oranges: 1 piece
   • Coarse salt: 1 teaspoon
   • Fresh thyme: 8 stems
   • Parsley: 8 stems
   • Coriander: 8 stems
   • Garlic: 6 cloves
   • Ginger root: 1 piece

3. Place the meat in the marinade, mix, cover, and refrigerate overnight. Then grill it.