Moroccan Roast Leg of Lamb (Slow cooked for 4 Hrs)
This roast leg of lamb is marinated with the Morrocan spice ras el hanout and slow-roasted in the oven for almost four hours until fork tender. We use both a dry rub and a wet marinade to pack as much flavor into the meat as possible.
One evening, I sat in a bustling Turkish restaurant, surrounded by the tantalizing aromas of spices and grilled meats. When the dish arrived at my table, I was immediately struck by its presentation.
I marveled at how food can transport us to distant lands and evoke memories of shared meals and new experiences. That evening in the Turkish restaurant will forever remain etched in my memory as a testament to the joys of culinary exploration and the magic of discovering new flavors.
Have you heard about the famous Moroccan Mechoui? It is a traditional way of cooking lamb or sheep in Moroccan cuisine. The word ‘mechoui’ means ‘roasted’ in Moroccan Arabic. A whole lamb or sheep is seasoned with spices and herbs and slow-roasted over a charcoal fire or traditional oven called ‘Farran’ until tender and juicy.
This recipe is inspired by Moroccan ‘Mechoui’ but uses a leg of lamb instead of the whole lamb and a home oven instead of the ‘Farran.’ We start with meat generously packed with seasoning and marinade. Then, we slowly roast it in the oven for 4 hours until the meat is fork-tender. Finally, we give it some high heat for that crust and color. The result is a show-stopper that your family and friends will think you are a pro.
Why you’ll love this Moroccan leg of lamb recipe
- This leg of lamb is marinated with an aromatic spice called ras el hanout and herbs, including rosemary and thyme. The garlic and ginger add a punch of flavor, while the paprika adds a bit of color.
- We use a slow-roasting method, which means you don’t have to worry about cooking the meat to a specific temperature to get rare or medium meat, and you won’t overcook it.
- You can serve the whole leg of lamb on the platter as a centerpiece, which makes an impressive presentation for special occasions such as Easter, Thanksgiving, or Christmas.
- Today, I am using bone-in lamb leg, but you can also use boneless leg of lamb or lamb shoulder with this marinade.
Ingredients and substitutes (lamb with ras el hanut)
- Lamb -The leg of lamb is the upper part of the leg without the shank bone. The butcher will usually ask if you want it bone-in or boneless. Today, we are using bone-in. If you choose a boneless leg of lamb, you can still use this recipe. Another great cut of meat for this recipe is Lamb Shoulder. Learn more about cuts of lamb here.
- Veggies – If you plan to cook veggies with your meat, it’s always wise to use vegetables that will benefit from the long cooking process, such as potatoes, carrots, and parsnips. Today, I only use onions, shallots, garlic, and lemon for the pan to prop the meat up and encourage circulation.
- Fresh herbs – When making a dish like this, you want to try to buy fresh herbs. It makes a huge difference. Having said that, if dried herbs are all you have, go ahead and use them. One tbsp each would be a good measure to start. Adjust according to your preference.
- Paprika – I use this for color, but I also like a little zing. You can use sweet paprika, and yet I often go for the smoked hot paprika.
- Ras el hanout – This is a popular Moroccan spice mix that is made with a few other spices. It is readily available in most supermarkets. But you can also make it yourself (recipe below), and you probably already have the spices you need in your kitchen.
Step-by-step: Roast leg of lamb (Moroccan Spiced)
- Lamb – Trim excess fat from the leg of lamb and pat it dry.
Pro tip – If the meat is wet, the marinade will slide off when cooking. So pat dry thoroughly.
- Dry rub – Combine all the dry rub ingredients in a small bowl. Then, generously apply it to the leg of the lamb on all sides. Leave to marinate on the counter for an hour.
Pro tip – Be generous and rub the spices into the meat with your hands.
- Marinade – In a mortar and pestle, combine all the marinade ingredients until fairly coarse. Apply the marinade to the lamb, coating well on all sides. Leave to marinate on the counter for another hour or overnight in the fridge.
Pro tip – You can marinate the lamb with the dry rub and wet marinade up to overnight. Thaw to room temperature for at least 2 hours before roasting.
- Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Roasting pan – Place the veggies in the roasting pan and pour the broth over them. Then, place the leg of lamb on the veggies and cover the roasting pan tightly with aluminum foil.
Pro tip – Do not pour the broth on the leg of lamb, as it will wash down all the marinade. - Slow roast – Transfer the roasting pan to the oven and reduce the oven to 325℉/165℃/Gas Mark. Leave to roast in the oven for 4 hours until fork-tender.
- Color—Increase the oven temperature back up to 400°F/ 200°C/ Gas Mark 6. Remove the aluminum foil and generously baste the lamb with the pan juices. Return the leg of lamb to the oven and roast for another 15 minutes until it is a nice golden color.
Pro tip – Alternatively, you can also set the oven to broil for 5 to 10 minutes.
- Rest – Take the roast out of the oven and loosely tent it with aluminum foil. Let it rest for at least 15 minutes.
- Serve – Transfer the leg of lamb to a large serving platter surrounded by the roasting veggies. Serve the pan juices as gravy along with the lamb.
Pro tip – We left the skin for the shallots and garlic. This makes them soft but still holds their shape. They are absolutely delicious. - Enjoy!
Tips for the best Moroccan roast Lamb
- You want to choose a well-marbled piece of meat with a decent amount of fat on top. The fattier the meat, the more juicy and flavorful the roast.
- Always thaw the lamb before cooking – a few hours, at least 2 to 3 hours. Cooking chilled meat can result in uneven baking, causing the outer parts of the meat to overcook.
- A leg is a large chunk of meat and not much exposed. So, make sure to overseason the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
- Elevate the bone from the base if possible. This encourages even cooking by circulating the air.
- Don’t poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat, you will see juices flow out. You want these to stay in, so don’t make too many holes.
- Let the meat rest after cooking. If you cut the meat too soon, all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes, if not more.
Frequently asked questions
If stored properly, a roast leg of lamb will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
Ras el hanout is a Moroccan spice blend. Its name translates to ‘head of the shop’ in Arabic and refers to the blend as the best spices a storekeeper offers. The exact measurements of the oven vary from shop to shop, each claiming its to be the best. Here’s a blend that I love and make for our family.
1 tsp each of cinnamon powder, cumin powder, coriander powder, turmeric powder, ground ginger, cardamom powder, hot paprika, and sweet paprika.
1/2 tsp each of ground mace, ground nutmeg, black pepper, star anise powder, and allspice powder.
1/4 tsp of ground cloves, nigella seeds, caraway seeds, and fennel seeds. Often, saffron threads and dry rose bud petals are also used.
If you don’t have the spice blend ‘Ras el Hanout,’ you can also use my classic meat spice rub. Combine all the spices below in a bowl and rub on chicken, beef, or lamb.
1 tsp each of ground coriander, cumin, turmeric, cinnamon, paprika, ground ginger, and black pepper.
1/2 tsp each of garlic powder, onion powder, and cardamom powder.
To make the best leg of lamb marinade, use garlic, rosemary, thyme, olive oil, lemon juice, and spices like paprika or coriander. Rub the marinade generously over the lamb and let it sit for at least 1 hour, or overnight in the fridge for maximum flavor.
Yes! A boneless leg of lamb roast works beautifully with the same garlic-herb marinade. Just tie the roast with kitchen twine so it cooks evenly and absorbs the flavors.
If you want. You can also make a red wine gravy using the pan juices from the leg of lamb.
– Place the roasting pan on medium-low heat. Add ½ cup red wine or stock and deglaze the pan by scraping with the edge of a spatula. Then, add one tablespoon of flour and continue to deglaze while the flour thickens the gravy.
– Strain the gravy through a mesh sieve to remove all the excess bits and pieces from the roasting pan.
Pro tip – Straining will give a wonderfully smooth gravy. You can also add two tablespoons of butter to enhance the flavor.
Don’t overcook it, let it rest for at least 15 minutes before carving, and always use a roasting rack so air circulates, and the meat retains its juices.
Moroccan Roast Leg of Lamb
This roast leg of lamb is marinated with Morrocan spice ras el hanout and is slow-roasted in the oven for almost 4 hours until fork tender. We use both dry rub and a wet marinade to pack as much flavor into the meat as possible.
Video
Ingredients
- 5 – 6 lbs (2.5 kg) Leg of lamb with bone, trim excess fat
- 1 tbsp Kosher salt
- 1 tbsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Paprika
- 3 tbsp Ras el hanout
- 2 sprigs Rosemary fresh finely chopped
- 4 sprigs Thyme fresh finely chopped
- 1 large Lemon zest
- 6 – 8 large Fresh garlic cloves grated
- 3 inch Fresh ginger grated
- 4 tbsp Lemon juice
- 4 tbsp Olive oil
- 3 tbsp Honey or date syrup
- 2 large Onions halves
- 1 large lemon halved
- 2 large Garlic bulbs halves
- 1 lb (500 g) Shallots skin on (optional)
- 10 – 12 (250 g) Garlic cloves skin on (optional) I use fresh garlic shallots
- 2 cups (500 ml) Broth or stock chicken, beef, or lamb
Method
- Lamb – Trim excess fat from the leg of lamb and pat it dry.5 – 6 lbs Leg of lamb
- Dry rub – In a small bowl, combine all the dry rub ingredients. Then, generously apply the rub to the leg of the lamb on all sides. Let it marinate on the counter for an hour.1 tbsp Kosher salt, 1 tbsp Black pepper, 1 tbsp Garlic powder, 1 tbsp Paprika, 3 tbsp Ras el hanout
- Marinade – In a mortar and pestle, combine all the marinade ingredients until fairly coarse. Apply the marinade to the lamb, coating it well on all sides. Let it marinate on the counter for another hour or overnight in the fridge.2 sprigs Rosemary fresh , 4 sprigs Thyme fresh , 1 large Lemon zest, 6 – 8 large Fresh garlic cloves , 3 inch Fresh ginger, 4 tbsp Lemon juice, 4 tbsp Olive oil, 3 tbsp Honey
- Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Roasting pan – Place the veggies in the roasting pan and pour the broth over them. Then, place the leg of lamb on top of the veggies and cover the roasting pan tightly with aluminum foil.2 large Onions, 2 large Garlic bulbs, 1 lb Shallots, 10 – 12 Garlic cloves, 2 cups Broth or stock , 1 large lemon
- Slow roast – Transfer the roasting pan to the oven and reduce the oven to 325℉/165℃/Gas Mark. Leave to roast in the oven for 4 hours until fork tender.
- Color – Increase the oven temperature to 400°F/ 200°C/ Gas Mark 6. Remove the aluminum foil and baste the lamb generously with the pan juices. Return the leg of lamb to the oven and roast for another 15 minutes until it is a nice golden color.
- Rest – Remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for at least 15 minutes.
- Serve – Transfer the leg of lamb to a large serving platter surrounded by the roasting veggies. Serve the pan juices as gravy along with the lamb.
- Enjoy!
Notes
- You want to choose a well-marbled piece of meat with a decent amount of fat on top. The fattier the meat the more juicy and flavorful the roast.
- Always thaw the lamb before cooking – a few hours at least 2 to 3 hours. Cooking chilled meat can result in uneven baking causing the outer parts of the meat to overcook.
- A leg is a large chunk of meat and not much exposed. So, make sure to overseason the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
- Elevate the bone from the base if possible. This encourages even cooking by circulating the air.
- Don’t poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat you will see juices flow out. You want these to stay in so don’t make too many holes.
- Let the meat rest after cooking. If you cut the meat too soon all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.
Red wine gravy (optional)
If you want. you can also make a red wine gravy using the pan juices below this leg of lamb,-
Gravy – Place the roasting pan on medium-low heat. Add 1/2 cup red wine or stock and deglaze the pan by scraping with the edge of a spatula. Then, add 1 tbsp of flour and continue to deglaze while the flour thickens the gravy.
-
Strain – Strain the gravy through a sieve of mesh to remove all the excess bits and pieces from the roasting pan.
Pro tip – straining will give a wonderfully smooth gravy. You can also add 2 tablespoons of butter to enhance the flavor.
This reminded me of my grandmother’s lamb—slow cooked, tender, full of flavor. I let it cook low and slow for nearly 5 hours and it just fell apart. No knife needed. Served with flatbread and a cucumber salad. Perfect balance. Will make again for our next family lunch.
Thank you so much Usman
okay I didn’t expect this to be that good. I usually just throw garlic and rosemary on lamb and call it a day, but this was next level. My house smelled like a spice market (in a good way). I didn’t have all the spices so I skipped paprika and added a tiny pinch of cayenne instead. Still worked. Leftovers were even better the next day.
Thank you so much for the lovely feedback Daniella.
I made this for a small family dinner last weekend and it turned out incredible. The spices were just right—not too strong but full of flavor. I followed your tip and let it marinate overnight, and wow… the meat literally fell apart. My mom asked for the recipe, which never happens! I served it with couscous and roasted carrots—felt like I was back in Marrakesh (well, close enough ?). Definitely making this again for Eid.
Hey Leila, Thank you so much for the lovely feedback, So happy you enjoyed this recipe.
Made this with boneless leg of lamb, so unbound it and rubbed the dry and wet rubs throughout the meat before rebinding. I let the flavors meld overnight before mostly cooking the next morning. I added carrots the last 80 minutes of cooking. I threw in some dried apricots and prunes after it came out of the oven. I did the last step about an hour before serving that evening after letting in sit at room temperature for about 20 minutes, except that I let the roast slowly heat with the oven and then cooked at 400, uncovered as instructed. It was delicious as a nice Passover dinner. Thanks for a lovely recipe. (By the way, I used a lemon in the pan, though it’s not listed in the recipe. I looked at the video and pictures.)
Thank you for the lovely feedback, Melanie. Apricot and prunes sound delicious. I am so happy you enjoyed your Passover dinner with this lamb.
Can this be adjusted for a boneless leg of lamb?
I have not used this recipe for boneless leg yet. But, I don’t see why not. Just adjust the cooking time and duration for the quantity of meat or use a meat thermometer. Thanks
Am about to start. Am I the only person who doesn’t understand the second ingredient: “1 tbsp (120 ml) Black pepper or stock/water”? Not sure where the stock/water comes in for a dry rub, and 120ml is 8 Tbsp…
Cam – there is just 1 tbsp of black pepper powder in the dry rub. And later, we use 2 cups of broth in the recipe.. Thanks.
“My husband and I had our first Moroccan meal and we both loved it. He even enjoyed the lamb, which he previously claimed not to like. The dish turned out perfect, and I made my own ras el hanout spice blend. I plan to make more broth and serve the leftover lamb with spaghetti squash. I am excited to try some of your other recipes.” Thank you from one lover of food to another!
Thank you so much Sasha, for the lovely feedback.
I was skeptical because half the reviews are oh this looks good….so how some recipes get 5 stars with that I’m not sure that’s fair.. but this recipe is ABSOLUTELY RIDICULOUS LY DELICIOUS!! Worth the time and effort. Veena this is fantastic as is. The only thing I did differently was dry rub overnight, wet rub 3 hours in the morning before cooking. The gravy, I just boiled down with the onions and peeled garlic (I didn’t have shallots) squeezed in the roasted lemon…pureed and BAM soooo goood!!! I will be looking forward to trying more of your recipes!
Thank you, Tracey, for the lovely feedback. I appreciate you coming back to leave it.
I made this for new year and it was a big hit. Very tasty. Not the fastest to prepare but very delicious. I served it with roasted vegetables and rice. Friends were asking for the recipe even though they only had seen photos! Thank you for providing the recipe and clear instructions. Fantastic!
Thank you for the lovely feedback Raquel
this came out beautifully and absolutely delicious! I served it with fragrant cous cous. The only sub I made was using pomegranate molasses instead of honey – as I didn’t realize I was out. Can’t wait to make this again for guests. thank you!! <3
Thank you Sabi.
Marinate with the dry rub for at least an hour, and then the wet marinade after that hour, or both dry and wet together?
Actually, you can do only the dry rub or both dry and wet marinade. Depending on the time you have and how much you want to infuse in the lamb. Some don’t like it overpowered with spices. You can do either or!