Entrée: Morocco – فخذ خروف مشوي بتوابل مغربية ▶ Fakhidh Kharouf Mashwi Bi Tawabil Maghribiya (Moroccan Spiced Leg of Lamb Roast)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
1 hr 45 min
Additional
20 min
Total
2 hrs 25 min
Ingredients
1 boneless leg of lamb (4-5 lbs / 1.8-2.3 kg)
4 garlic cloves, minced
2 tbsp (30 ml) ground cumin
2 tbsp (30 ml) ground coriander
1 tbsp (15 ml) ground cinnamon
1 tbsp (15 ml) ground ginger
1 tbsp (15 ml) smoked paprika
2 tsp (10 ml) ground turmeric
2 tsp (10 ml) salt
1 tsp (5 ml) black pepper
1 / 4 cup (60 ml) olive oil
1 / 4 cup (60 ml) lemon juice
1 / 4 cup (15 g) fresh cilantro, chopped
1 / 4 cup (15 g) fresh mint, chopped
Instructions
1. **Prepare the Marinade:**
In a small bowl, combine minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, smoked paprika, ground turmeric, salt, black pepper, olive oil, and lemon juice. Mix well to form a paste.
2. **Marinate the Lamb:**
Rub the spice paste all over the boneless leg of lamb, ensuring it's evenly coated. Place the lamb in a large resealable plastic bag or a covered baking dish, and refrigerate for at least 4 hours, preferably overnight to allow the flavors to penetrate.
3. **Prepare the Oven:**
Preheat your oven to 350°F (180°C). Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes.
4. **Roast the Lamb:**
Place the marinated lamb on a roasting rack in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, basting occasionally with the drippings.
5. **Rest and Slice:**
Once the lamb reaches the desired doneness, remove it from the oven and cover it loosely with foil. Let it rest for 15-20 minutes to allow the juices to redistribute. Slice and garnish with fresh cilantro and mint before serving.
6. **Serve:**
Serve the Moroccan spiced leg of lamb with couscous, roasted vegetables, or a fresh salad for a complete meal infused with North African flavors. Enjoy!
