Slow-Roasted Leg of Lamb with Moroccan Spices
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.
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.