Roasted Lamb Leg With Morrocan Spices

By Grammie926

This marinade works wonderfully on all cuts of lamb and is great for a roasted shoulder or a deboned and rolled leg of lamb.

Ingredients

• 2 tsp (10 mL) ground cumin
• 1/2 tsp (2 mL) ground cinnamon
• 1/2 tsp (2 mL) freshly ground black pepper
• 3/4 tsp (4 mL) ground ginger
• 1/2 tsp (2 mL) ground cardamom (optional)
• 3 tbsp (45 mL) olive oil
• 5 to 6 lb (2.2 to 2.7 kg) leg of lamb, bone in

Preparation

Step 1

1 In a large plastic freezer bag place cumin, cinnamon, pepper, ginger, cardamom and oil; blend well. Add lamb to the bag, seal and place in refrigerator for minimum of 4 hours or overnight.

2 Preheat oven to 400°F (200°C).

3 Remove lamb from bag and place in medium roasting pan with fat-side up. Roast in oven for 15 minutes. Reduce heat to 325°F (160°C) and continue roasting uncovered until meat thermometer registers 140°F (60°C) at the thickest part of the meat (make sure not to contact the bone with thermometer as it will not give an accurate reading. Cooking time for a bone-in leg of lamb is 25 minutes per pound (500 g) to achieve medium-rare doneness.

4 Once the roast has reached the desired temperature remove from oven, cover with tin foil and allow to rest for 15 minutes.

5 Slice lamb and serve.