Disclosure Aussie Grassfed Boneless Leg of Lamb Moroccan Style
This recipe for Moroccoan lamb is a sponsored post. That means I’m being paid for this post, aussie grassfed boneless leg of lamb morrocoan style . But, I don’t partner with any brand unless I believe in and trust their product. I mean how else could I write something about it unless I was convinced it’s good stuff. This lamb from down under is, as their website explains, “free-range and naturally fed on our abundant pasturelands, so it’s mild tasting and naturally lean and tender. Plus, Aussie Lamb is free of artificial additives and hormone growth promotants — a pure product of its pure environment.” Now, please read on, it’s a good story…
Seems that as Ben and I journey into our ‘reward’ years, yes, those years after you’ve worked so hard and long, usually several decades saving money, building careers, raising families, and planning for the future, we’re finding it more and more difficult to get all our family together. Why? Well, because they’re now in the throes of those several decades of life before the ‘reward’ years.
However, on one special extraordinary occasion just recently, with lots of meticulous planning, we were able to get three of our five adult children and their spouses/significant others and the youngest three grandchildren together. For a week. Under one roof. At our home in Colorado. During the week of July 4th. It was as if a minor miracle had occurred! It wasn’t a hop, skip and jump for them to get to this mountain home either. All, nine of them, had a full day of air travel with three little ones six and under.
More Than Moroccoan Lamb
As you might imagine, there was a lot of food consumed during this week. Yep, I did a huge amount of cooking, but a lot of it, I’d prepared in advance and knew exactly what our menus would be. And, each day there were activities that we did, mostly together, as a family. At times, it was like herding cats getting everyone ready to go to the rodeo one night or the outdoor patriotic concert on July 4th, but most of the time everyone, including the wee ones, were on time and ready to go. Yep, two cars were needed. Two SUVs actually since the three little ones, six and under, required car seats that took up more than their fair share of seat space. Besides, unless you have a mini-bus, it’s nearly impossible to get eleven people into one vehicle.
Pop even pitched a tent for the littl’ ones, marshmallows were roasted and at nightfall, they all journeyed to their campsite, crawled into their sleeping bags and slept the entire night with their Daddy snuggled close beside them!
To make our finale dinner the most special, there was not a question in my mind what I would serve. Aussie grassfed boneless leg of lamb with a variety of sides. I wanted this last meal together to #BeAussome and to be extraordinary, and it was! With sides like rosemary garlic roasted potatoes, oven roasted cauliflower and broccoli, salads and more, the tender lamb that had been in the slow cooker most of the day (emitting intoxicating aromas throughout the house!), took center place as the centerpiece “king” of the party. Moist, succulent and steeped in seasoned broth, most all of it was eaten. Afterwards, I’d planned a ‘trash the tie’ celebration/party in honor of MAJ Andrew and Jennifer who’re leaving the profession of ‘lawyering’ (and, wearing a suit/tie everyday to work) to returning full-time into the Army Reserves and back into uniform and fatigues.
The ‘trash the tie’ party was a blast. Everyone bought and brought tacky ties that they tied around their necks (mine was a ‘Harry Potter’ tie I found at the thrift shop), and we roasted the happy couple celebrating together their new adventure. Each tie was then snipped and/or burned. I’d found cool tee shirts online, even ones for the grandchildren, that said, ‘The Adventure Begins’! So the ties were swapped for tee shirts!
This entire week ended on a bitter sweet note the next morning when the ‘fairytale’ came to an end, and we had to take everyone to the airport to catch their flights back to their homes. The miraculous week in the Rocky Mountains, in the verdant Vail Valley, had come to an end. Remarkable memories were made, from our six-year-old grandson, Nicholas, experiencing his first ‘mutton bustin’ riding and coming in first place for an out-of-state contestant, the iconic Vail Farmers’ Market, and us girls doing a six-mile hike into the alpine forest to the glorious day at Ford Amphitheater on July 4th listening to the Dallas Symphony Orchestra and the two-hour salute to America.
Ben and I returned home and collapsed. We were exhausted. So much preparation and planning had gone into this rare gathering. But, it was a good sound and comforting exhaustion. A tiredness that makes your heart warm and your soul sparkle. We laughed as we said the entire week was like our kids being on a cruise ship that never moved out of ‘port’ with all the great food, wine, liquor, activities, individual bedroom suites, and more at their disposal. Yes, this is what #OwnYourParty means to me. Creating whatever it is that etches in the minds of hearts of family what living is all about.
It was a jam packed week at high altitude! I am so grateful for our growing and multiplying family. I pinch myself realizing and knowing it’s a huge gift from God. xoxo ~ally
Check out this other amazing Aussie Grassfed Beef Asian Bowl recipe. So EZ you’ll be amazed!!
- Serves: 12+
- 1/3 cup extra virgin olive oil
- 1 Tbl. fresh chopped rosemary + more for garnish
- 2 tsp. sea salt
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 2 tsp. dried mint
- 2 tsp. garlic granules
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. coarse ground pepper
- 1 tsp. red chili flakes
- 3 cups water
- 2 lemons, cut into quarters and seeds removed
- 5 lb. boneless leg of lamb, contained in cookable netting if possible
- In a small mixing bowl, combine the olive oil, rosemary, salt, cumin, oregano, mint, garlic, onion powder, paprika, pepper and chili flakes. Blend into a mixture.
- Put the water in a large slow cooker along with the lemons and then blend in the spice mixture. Add the boneless leg of lamb. Take a ladle and scoop the liquid all over it.
- Put a double piece of foil on top then place the lid on this. You want to keep it very tight in cooking. Turn to high setting for about 5 1/2 to 6 hours.
- After about 5 hours, use clean food scissors, snip the netting and remove. Shred the meat with a large fork. Continue to cook another about 30 minutes.
- Turn heat to warm until ready to serve.
Wash the lemons well. They will be edible after cooking. Some people love the lemon rinds!
With the leftover meat, I added a really good brand marinara sauce, grated parmesan, fresh chopped basil and made a pasta sauce.