Roast leg of lamb (Moroccan-style)
By far the most popular meat of Morocco, this leg of lamb is an oven-roasted version of Méchoui. You won't need to carve this, you should be able to serve by pulling the tender meat away from the bone with a fork. Serve with roast potatoes, a selection of vegetables and harissa paste.
- 1.5 kg (3.5 lb) leg of lamb
- 40 g 1.5 oz butter or ghee
- 2 Cloves of garlic, peeled and crushed (or to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon paprika powder
- ¼ teaspoons chilli powder (or to taste)
- 1 teaspoon of fine sea salt
- Prepare the meat the day before so it can marinate overnight
- Preheat the oven to 220° C (425° F - gas 7)
- Trim the meat of excess fat
- Carefully stab the joint all over with a knife
- Blend the marinade ingredients to a paste. Soften the butter or ghee by microwaving for 20 seconds to make the mixing easier.
- Spread this all over the surface of the lamb, pushing it into all of the the cuts.
- Place in a sealable container and leave overnight in a refrigerator to marinate
the next day
- Remove the leg of lamb from the container and place the a large roasting tray.
- Free any solidified butter by microwaving the container for 30 seconds. Add this to the joint.
- roast the joint at 220° C for 15 minutes. Don't be concerned by the burning butter, it will add to the flavour.
- Reduce the oven temperature to 180° C (350° F - gas 4) and roast for a further 2 hours. Baste regularly
Don't be put off a recipe that calls for a leg of lamb because of the high cost. This recipe can be adjusted for half a leg of lamb and you buy that (frozen) for just £6.00! (March 2013).
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