Moroccan leg of lamb in the oven

Even if I don’t celebrate Easter, I share with you this very trendy Moroccan leg of lamb recipe at the moment since the leg of lamb is almost on all tables at the beginning of April. We find the leg of lamb across many cultures, a festive dish par excellence cooked in the oven to be enjoyed accompanied by green beans, flageolets, small roasted potatoes, olives, mushrooms, and a good gravy. My version today is slightly different since I offer you a Moroccan leg of lamb flavored with spices that will take you on a trip to the Maghreb.

Moroccan-style leg-of-lamb
Here the lamb meat is confit in the oven at low temperature, a recipe that reminds me of the 7-hour leg of lamb which is eaten with a teaspoon as the flesh is tender and melting to perfection! To make this oven-baked lamb perfectly successful, simply marinate it Moroccan style with chermoula, the delicious marinade made with garlic, parsley, turmeric, ginger, saffron, cumin, olive oil, and lemon juice. This Moroccan roast recipe can also be made with a boneless shoulder of lamb or lamb shanks which are just excellent for this kind of cooking!

Ingredients:

  • 1 leg of lamb, 1.5 kg (if the leg is bigger, the cooking will have to be prolonged)
  • 5 garlic cloves
  • 1/2 bunch of parsley
  • a tsp of sweet paprika
  • a tsp of turmeric
  • 1 good pinch of cumin
  • a tsp of ground ginger
  • a few pistils of saffron
  • 1/2 lemon juice
  • 5 to 6 tbsp olive oil
  • salt and pepper
  • 100ml chicken stock or veal stock
  • potatoes, green beans, beans, and potatoes as a side dish


Moroccan roast leg of lamb

  1. To make a successful leg of lamb in the oven, just take the meat out 1 hour in advance and marinate it
  2. then cook it at low temperature, basting it often for 3 hours, personally, I baste it every 15 minutes
  3. Crush or mix the garlic and parsley
  4. then add all the spices and lemon juice
  5. then salt and pepper the lamb
  6. and drizzle generously with olive oil
  7. and mix the marinade all over the meat and leave to marinate for 1 hour
  8. on the other hand, steam the green beans and set them aside
  9. then sear the lamb in a casserole or a tagline on all sides and baste with the broth
  10. then cook at low temperature at 160° for 3 to 4 hours, basting every 20 minutes
  11. 1 hour before the end of cooking add quarters of potatoes lightly salted and pepper in the sauce
  12. and 30 minutes before the end of cooking add the green beans
  13. as soon as it comes out of the oven, carefully remove the lamb and wrap it in aluminum foil for 45 minutes so that the meat retains its tenderness when cut

Serve the lamb cut into slices accompanied by potatoes and green vegetables.

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