Entree: Morocco – Marrakesh – مشوي ➤ al-mashwi (Slow-roasted lamb seasoned with Moroccan spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 50 min

Additional 8 hrs

Total 8 hrs

Ingredients

- 1 bone-in leg of lamb, approx. 6 lb (2.7 kg)
- 3 tbsp (45 ml) olive oil
- 8 garlic cloves, minced
- 1 tbsp (15 ml) kosher salt
- 2 tbsp (30 ml) ground cumin
- 1 tbsp (15 ml) ground coriander
- 1 tbsp (15 ml) sweet paprika
- 1 tbsp (15 ml) ras el hanout
- 1 tsp (5 ml) ground black pepper
- 1/2 tsp (2.5 ml) saffron threads, soaked in 2 tbsp (30 ml) warm water (optional)
- 2 tbsp (30 ml) lemon juice
- 1/2 cup (15 g) chopped cilantro and flat-leaf parsley combined
- 2 tbsp (30 ml) melted butter for basting (optional)
- 1 cup (240 ml) lamb or chicken stock for the roasting pan
- Lemon wedges and additional chopped cilantro for serving

Instructions

1. In a bowl combine olive oil, minced garlic, kosher salt, ground cumin, ground coriander, paprika, ras el hanout, black pepper, lemon juice, chopped herbs, and the saffron with its soaking water if using to form a paste.
2. Pat the leg of lamb dry. Make shallow incisions across the surface with a sharp knife and rub the spice paste thoroughly into the lamb, working into the incisions. Cover and refrigerate for at least 8 hours or overnight to marinate.
3. Preheat oven to 325°F (160°C). Remove lamb from the refrigerator 30 minutes before roasting to come closer to room temperature.
4. Place the lamb on a rack set in a roasting pan and pour 1 cup (240 ml) stock into the bottom of the pan. Roast low and slow for about 3 to 3 1/2 hours, basting occasionally with pan juices and melted butter, until the meat is very tender and the internal temperature near the bone is about 185°F (85°C) for pull-apart tenderness.
5. Increase oven temperature to 425°F (220°C) and roast an additional 15–20 minutes to develop a crisp, golden crust, watching so the surface does not burn.
6. Transfer the lamb to a cutting board and let rest for 20 minutes. Carve into portions or pull the meat from the bone for serving.
7. Serve with lemon wedges and extra chopped cilantro; spoon pan juices over the lamb.