Middle Eastern Spice Blend

Middle Eastern Spice Blend

his delicious & aromatic spice blend widely used in cooking to create the regional flavors of the Middle Eastern cuisine. It’s great in marinades or as a spice rub for grilled meat or roasts, or to create regional favorites kebabs, or infuse flavor into rice, vegetables, couscous, soups, stews or casseroles.

Ingredients: Allspice, Mint, Cumin, Nutmeg, Coriander, Light Brown Sugar, Turmeric, Salt, Black Pepper, Thyme, Sumac, Paprika, Cinnamon, Pomegranate Powder, Nutmeg.

Recipe to roast leg of lamb with Middle Eastern Spice Blend:

Trim fat from 4-6 8 pounds leg of lamb, rinse & patted dry. Make few small slits in the meat, tuck of thinly sliced 2 garlic cloves and ½ cup chopped fresh cilantro into slits 
& place in a baking dish. In a small bowl make a marinade with 1/2cup olive oil, ½ cup fresh lemon juice, 2 tbsp Spice blend. Coat the lamb with the marinade, cover with plastic wrap, and refrigerate for at least 8 hours. Remove from refrigerator, uncover, and let sit 
at room temperature for at least 30 mi. Preheat oven to 325 °F. Transfer lamb to a rack fitted in the prepared pan. Season meat with salt & pepper. Roast lamb, basting 
with leftover marinade every 20 to 30 minutes, for 2-2 1/2hours or until meat temp read 135 °F. Remove from the oven, place a foil tent loosely over it, & let rest for 15-20 minutes. A well-rested piece of meat will be tender & retain its juices better when you slice it. Carve lamb & arrange slices on a large warm platter, garnish with lime wedges and parsley drizzle with reserved pan juices just before serving with couscous