Moroccan Ras El Hanout Roasted Leg of Lamb

 

 

 

This magnificent Moroccan roasted leg of lamb is a true centrepiece dish — slow-roasted until fall-off-the-bone tender, with a deeply aromatic crust of Ras El Hanout, garlic, and butter. Surrounded by a colourful bed of roasted vegetables, it is the kind of dish that fills the kitchen with the most incredible aromas. Perfect for a special occasion or a festive Moroccan feast.

 

 

Serves: 6

Prep time: 20 mins

Cook time: 2 - 3 hours

Ingredients:

 

3 tbsp salted butter

2 tsp ground coriander

 

1 tsp salt

1 tsp black pepper

 

4 garlic cloves, peeled

3 tbsp Amboora Ras El Hanout Spice Blend

 

2kg lamb leg

1 large onion, diced

1 large red pepper, chopped

1 courgette, chopped

1 aubergine, chopped

3 tbsp olive oil

Method

 

1. Preheat your oven to 180C / 160C fan.
2. Add the olive oil, butter, ground coriander, salt, pepper, garlic cloves and the ras el hanout to a blender and blitz until you have a smooth paste.
3. Using a sharp knife, score the lamb leg and rub the paste all over, making sure to cover the incisions. Place the lamb leg in a large baking tray.
4. Place the onion, pepper, courgette, and aubergine around the lamb leg, season generously and drizzle with olive oil.
5. Loosely cover with aluminium foil and cook for 2 -3 hours. Remove from the oven and allow to rest for 20 -30 mins. Serve with couscous. Bsaha!