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
A Leg of lamb with bone is usually between 4 to 6 lbs (2 to 3 kgs)
5 - 6lbs(2.5kg)Leg of lambwith bone, trim excess fat
1tbsp (120ml)Black pepperor stock/water
3tbspRas el hanout
2sprigsRosemary fresh finely chopped
4sprigsThyme fresh finely chopped
6 - 8largeFresh garlic cloves grated
4tbsp Olive oil
3tbspHoneyor date syrup
For the roasting pan
1lb(500g)Shallotsskin on (optional)
10 - 12(250g)Garlic clovesskin on (optional) I use fresh garlic shallots
2cups(500ml)Broth or stock chicken, beef, or lamb
Lamb - Trim excess fat from the leg of lamb and pat it dry. Pro tip - The marinade will slide off the meat when cooking if the meat is wet. So pat dry thoroughly.
5 - 6 lbs Leg of lamb
Dry rub - In a small bowl, combine all the dry rub ingredients. Then, generously apply it to the leg of lamb on all sides. Leave to marinate on the counter for an hour or up to overnight in the fridge. Pro tip - be generous and make sure to rub the spices into the meat with your hands.
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. Apple the marinade onto the lamb coating well on all sides. Leave to marinate on the counter for an 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. 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.
2 large Onions, 2 large Garlic bulbs, 1 lb Shallots, 10 - 12 Garlic cloves, 2 cups Broth or stock
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 baste the lamb generously with the pan juices. Return the leg of lamb back to the oven and roast for another 15 minutes until you have a nice golden color. Pro tip - Alternatively, you can also set the oven to broil for just 5 to 10 minutes.
Rest - Take the roast out of the oven and loosely tent it with aluminum foil. Let 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 and can be enjoyed.
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