Moroccan Roast Leg of Lamb
Calories: 18
Adjust Servings Here: 16 servings
Description
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.
Ingredients
A Leg of lamb with bone is usually between 4 to 6 lbs (2 to 3 kgs)
- 5 - 6 lbs (2.5 kg) Leg of lamb with bone, trim excess fat
Dry rub
- 1 tbsp Kosher salt
- 1 tbsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Paprika
- 3 tbsp Ras el hanout
Marinade
- 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
For the roasting pan
- 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
Instructions
- 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!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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