Moroccan Spiced Roasted Leg of Lamb
Moroccan Spiced Roasted Leg of Lamb is the perfect main dish for any special occasion! Pair this with your favorite wines or sides!
- 2 1/2 to 3 pounds leg of lamb, boneless
- SPICE RUB:
- 1 tablespoon ground turmeric
- 1 tablespoon smoked paprika
- 1 tablespoon fennel seeds
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon ground cloves
- Salt and pepper
- 3 cinnamon sticks
- Large bunch of thyme
- Olive oil
- 2 stalks of celery, roughly chopped
- 1 large onion, roughly chopped,
- 3 carrots, peeled roughly chopped,
- 3 tablespoons honey
- LIME MUSTARD VINAIGRETTE:
- 2 tablespoons mustard
- 2 tablespoons olive oil
- 1 zest of lime
- Juice from lime
Preparation time 5mins
Cooking time 65mins
Adapted from youtube.com
Preheat your oven to 300°F.
Mix all the spices, salt and pepper in a tray.
Cut three holes in the lamb with a small pairing night. In each hole place a bunch of thyme and a cinnamon stick. Repeat this process until it is complete.
Now generously rub the spice mixture over the leg of lamb.
Place a roasting over a high heat and add the olive oil. Next add in the celery, onion and carrots. Drizzle the honey over the vegetables to help the caramelization process.
Add the lamb on top of the vegetables and start searing the meat. Drizzle some olive oil over the lamb with salt and pepper.
Place the lamb in the oven, and cook for around one hour, or until the meat reaches an internal temperature of 135°F.
Once the lamb is cooked, take it out of the oven and allow the lamb to rest for 10-15 minutes.
To make the vinaigrette, mix together the lime, olive oil and mustard.
When you are ready, slice the lamb and serve immediately and drizzle the vinaigrette on top. Also reserve the lamb juice and the roasted vegetables and serve along side.