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

Main Courses
Africa & Middle-East
African
Meat
Lamb

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.

SERVES 6 to 8

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