Moroccan Leg of Lamb

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This marinade works wonderfully on all cuts of lamb and is great for a roasted shoulder or a deboned and rolled leg of lamb.

5-6 lb (2.25-2.5 kg ) leg of lamb, bone in
2 tsp (10 mL) ground cumin
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) freshly ground black pepper
¾ tsp (3 mL) ground ginger
½ tsp (2 mL) ground cardamom (optional)
3 tbsp (45 mL) olive oil

1. In a large plastic freezer bag place cumin, cinnamon, pepper, ginger, cardamom and oil, blend well. Add lamb to the bag, seal and place in refrigerator for minimum 4 hours or overnight.
2. Preheat oven to 400°F (205°C). Remove lamb from bag and place in medium roasting pan with fat side up, roast in oven for 15 minutes. Reduce heat to 325°F (175°C) and continue roasting uncovered until meat thermometre registers 140°F (60°C) at the thickest part of the meat, make sure not to contact the bone with thermometre as it will not give an accurate reading. Cooking time for a bone-in leg of lamb is 25 minutes per pound to achieve medium-rare doneness.
3. Once the roast has reached desired temperature remove from oven, cover with tin foil and allow to rest for 15 minutes.
4. Slice lamb and serve.

Serves 4-6.

To round our the lamb roast try serving it with herbed couscous, olives and a cucumber and yoghurt salad.


moroccan leg of lamb photo