Roast leg of lamb (Moroccan-style): Difference between revisions
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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]]. | 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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# [[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 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]]. | ||
Revision as of 11:13, 16 November 2020
This recipe needs advance preparation!
| Roast leg of lamb (Moroccan-style) | |
|---|---|
_recipe.jpg) |
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 10th March 2013 |
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
to garnish
- Fresh coriander leaves or parsley
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
- 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
-
Buttery marinade (with preserved lemon flesh)
-
Simple ingredients - (I eventually cut many more slashes than is shown here)
_preserved_lemons.jpg)
_ingredients.jpg)
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
Discover Cookipedia's Culinary Creations on Pinterest
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