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By far the most popular [[Meat|meat]] of Morocco, this [[Leg of lamb|leg of lamb]] is an [[Oven|oven]]-[[Roasted|roasted]] version of [[Méchoui]].  You won't need to carve this, you should be able to serve by pulling the tender [[Meat|meat]] away from the bone with a fork.  Serve with [[Roast potatoes|roast potatoes]], a selection of vegetables and [[Harissa paste|harissa paste]].
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{{recipesummary
|TotalCalories = 4867
|TotalCalories = 4867
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  |PrepTime = 12 hours 15 minutes
  |PrepTime = 12 hours 15 minutes
  |CookTime = 2 hours 30 minutes
  |CookTime = 2 hours 30 minutes
  |Image = [[Image:Roast leg of lamb (Moroccan-style) recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Roast leg of lamb (Moroccan-style) recipe.jpg|thumb|middle|none|alt=Electus]]
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[[Image:Roast leg of lamb (Moroccan-style) preserved lemons.jpg|thumb|300px|right|Buttery marinade (with preserved lemon flesh)]]
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[[Image:Roast leg of lamb (Moroccan-style) ingredients.jpg|thumb|300px|right|Simple ingredients - (I eventually cut many more slashes than is shown here)]]
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
By far the most popular [[Meat|meat]] of Morocco, this [[Leg of lamb|leg of lamb]] is an [[Oven|oven]]-[[Roasted|roasted]] version of [[Méchoui]].  You won't need to carve this, you should be able to serve by pulling the tender [[Meat|meat]] away from the bone with a fork.  Serve with [[Roast potatoes|roast potatoes]], a selection of vegetables and [[Harissa paste|harissa paste]].
 
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Lamb at its best</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
 
<span class="reviewDesc">The more garlic, the better</span>
 
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
</tr></td>
</table>


{{RecipeIngredients
{{RecipeIngredients
| 1.5 kg (3.5 lb) [[Leg of lamb|leg of lamb]]
| 1.5 kg (3.5 lb) [[Leg of lamb|leg of lamb]]
|'''[[Marinade|marinade]]'''
| 40 g 1.5 oz [[Butter|butter]] or [[Ghee|ghee]]
| 2 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste)
| 1 teaspoon [[Cumin seeds|cumin seeds]]
| 1 teaspoon [[Paprika powder|paprika powder]]
| &#188; teaspoons [[Chilli powder|chilli powder]] (or to taste)
| 1 teaspoon of fine [[Sea Salt|sea salt]]
|'''to garnish'''
| Fresh [[Coriander leaves|coriander leaves]] or [[Parsley|parsley]]
}}
}}
'''[[Marinade|marinade]]'''
* 40 g 1.5 oz [[Butter|butter]] or [[Ghee|ghee]]
* 2 Cloves of [[Garlic|garlic]], peeled and crushed (or to taste)
* 1 teaspoon [[Cumin seeds|cumin seeds]]
* 1 teaspoon [[Paprika powder|paprika powder]]
* &#188; teaspoons [[Chilli powder|chilli powder]] (or to taste)
* 1 teaspoon of fine [[Sea Salt|sea salt]]
'''to garnish'''
* Fresh [[Coriander leaves|coriander leaves]] or [[Parsley|parsley]]
===[[Mise en place]]===
===[[Mise en place]]===
*Prepare the [[Meat|meat]] the day before so it can [[Marinate|marinate]] overnight
*Prepare the [[Meat|meat]] the day before so it can [[Marinate|marinate]] overnight
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# [[Roast|roast]] the joint at 220° C for 15 minutes.  Don't be concerned by the burning [[Butter|butter]], it will add to the flavour.
# [[Roast|roast]] the joint at 220° C for 15 minutes.  Don't be concerned by the burning [[Butter|butter]], it will add to the flavour.
# Reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Roast|roast]] for a further 2 hours.  [[Baste]] regularly
# Reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Roast|roast]] for a further 2 hours.  [[Baste]] regularly
<gallery widths=250px heights=250px perrow=5>
Image:Roast leg of lamb (Moroccan-style) preserved lemons.jpg|thumb|300px|right|Buttery marinade (with preserved lemon flesh)
Image:Roast leg of lamb (Moroccan-style) ingredients.jpg|thumb|300px|right|Simple ingredients - (I eventually cut many more slashes than is shown here)
</gallery>
===Serving suggestions===
===Serving suggestions===
Allow to rest for 10 minutes and serve with [[Roast potatoes|roast potatoes]],  [[Harissa paste|harissa paste]] and a selection of [[Vegetables|vegetables]].
Allow to rest for 10 minutes and serve with [[Roast potatoes|roast potatoes]],  [[Harissa paste|harissa paste]] and a selection of [[Vegetables|vegetables]].
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[[Category:Baked or roasted]]
[[Category:Baked or roasted]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#roastpotatoes #marinade #legoflamb #butter #harissapaste #ghee #roast #marinate #parsley #cuminseeds #roasted </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/roastpotatoes|#roastpotatoes]] [[Special:Search/marinade|#marinade]] [[Special:Search/legoflamb|#legoflamb]] [[Special:Search/butter|#butter]] [[Special:Search/harissapaste|#harissapaste]] [[Special:Search/ghee|#ghee]] [[Special:Search/roast|#roast]] [[Special:Search/marinate|#marinate]] [[Special:Search/parsley|#parsley]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/roasted|#roasted]]
</code><!-- /footer hashtags -->

Latest revision as of 17:26, 21 March 2024

This recipe requires preparation in advance!

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.

Roast leg of lamb (Moroccan-style)
Electus
Servings:Serves 6
Calories per serving:811
Ready in:14 hours 45 minutes
Prep. time:12 hours 15 minutes
Cook time:2 hours 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:10th March 2013

Best recipe review

Lamb at its best

5/5

The more garlic, the better

NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Prepare the meat the day before so it can marinate overnight
  • Preheat the oven to 220° C (425° F - gas 7)

Method

  1. Trim the meat of excess fat
  2. Carefully stab the joint all over with a knife
  3. Blend the marinade ingredients to a paste. Soften the butter or ghee by microwaving for 20 seconds to make the mixing easier.
  4. Spread this all over the surface of the lamb, pushing it into all of the the cuts.
  5. Place in a sealable container and leave overnight in a refrigerator to marinate

the next day

  1. Remove the leg of lamb from the container and place the a large roasting tray.
  2. Free any solidified butter by microwaving the container for 30 seconds. Add this to the joint.
  3. roast the joint at 220° C for 15 minutes. Don't be concerned by the burning butter, it will add to the flavour.
  4. Reduce the oven temperature to 180° C (350° F - gas 4) and roast for a further 2 hours. Baste regularly
  • Buttery marinade (with preserved lemon flesh)

    Buttery marinade (with preserved lemon flesh)

  • Simple ingredients - (I eventually cut many more slashes than is shown here)

    Simple ingredients - (I eventually cut many more slashes than is shown here)

Serving suggestions

Allow to rest for 10 minutes and serve with roast potatoes, harissa paste and a selection of vegetables.

Variations

Chop/ squash half of a preserved lemon and add it to the marinade.

Chef's notes

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).

See also

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#roastpotatoes #marinade #legoflamb #butter #harissapaste #ghee #roast #marinate #parsley #cuminseeds #roasted

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