Introduction
There’s something magical about a perfectly roasted leg of lamb, and when you add aromatic Moroccan spices to the mix, it becomes absolutely extraordinary. This Slow-Roasted Leg of Lamb with Moroccan Spices is one of those dishes that fills your home with an irresistible aroma and delivers restaurant-quality results right from your own oven. I’ve fine-tuned this recipe to ensure the meat turns out incredibly tender while the outside develops a beautiful, flavorful crust. The best part? Despite its impressive presentation, this recipe is surprisingly straightforward to prepare.
Ingredients
- 1 (4-5 pound) leg of lamb, bone-in
- 6 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 lemons, juiced
- 1 cup chicken broth
Instructions
- Remove the lamb from the refrigerator 2 hours before cooking to bring it to room temperature. This ensures even cooking.
- Preheat your oven to 275°F (135°C).
- In a bowl, combine all the spices, minced garlic, olive oil, and lemon juice to create a paste.
- Pat the lamb dry with paper towels and make several 1-inch deep cuts across the surface.
- Rub the spice paste all over the lamb, making sure to work it into the cuts.
- Place the lamb in a roasting pan and pour the chicken broth into the bottom of the pan.
- Cover tightly with foil and roast for 3 hours.
- Remove the foil and increase the temperature to 375°F (190°C). Roast for an additional 30-45 minutes until the outside is nicely browned.
- Let the meat rest for 20-30 minutes before carving.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 3 hours 45 minutes
Resting Time: 30 minutes
Total Time: 4 hours 45 minutes
Servings: 8-10 people
Recipe Notes
Temperature Guide: For medium-rare, cook until the internal temperature reaches 135°F (57°C). The temperature will rise another 5-10 degrees while resting.
Make-Ahead Tip: You can prepare the spice paste up to 24 hours in advance and store it in an airtight container in the refrigerator. This actually allows the flavors to develop even more.
Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The meat is excellent for sandwiches or can be reheated gently with some of the pan juices.
Spice Level: If you’re sensitive to heat, start with ¼ teaspoon of cayenne and adjust upward to taste. The current recipe provides a moderate warmth that doesn’t overpower the other flavors.
Pan Juices: Don’t discard the flavorful liquid in the bottom of the pan! Strain it and serve it alongside the lamb for extra moisture and flavor. You can also reduce it on the stovetop for a more concentrated sauce.
Slow-Roasted Leg of Lamb with Moroccan Spices
Ingredients
- 1 4-5 pound leg of lamb, bone-in
- 6 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 lemons juiced
- 1 cup chicken broth
Instructions
- Remove the lamb from the refrigerator 2 hours before cooking to bring it to room temperature.
- Preheat your oven to 275°F (135°C).
- In a bowl, combine all the spices, minced garlic, olive oil, and lemon juice to create a paste.
- Pat the lamb dry with paper towels and make several 1-inch deep cuts across the surface.
- Rub the spice paste all over the lamb, making sure to work it into the cuts.
- Place the lamb in a roasting pan and pour the chicken broth into the bottom of the pan.
- Cover tightly with foil and roast for 3 hours.
- Remove the foil and increase the temperature to 375°F (190°C). Roast for an additional 30-45 minutes until the outside is nicely browned.
- Let the meat rest for 20-30 minutes before carving.
