Best 8 Roast Leg Of Lamb With Moroccan Spice Rub Recipes

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Embark on a culinary journey to the heart of Morocco with our exquisite Roast Leg of Lamb with Moroccan Spice Rub. This tantalizing dish showcases the perfect harmony of aromatic spices, succulent lamb, and the vibrant flavors of traditional Moroccan cuisine. Experience a symphony of flavors as you savor every tender bite of the slow-roasted lamb, infused with a captivating blend of cumin, coriander, paprika, ginger, and a hint of saffron. Accompanying this delectable main course are three equally enticing recipes: a refreshing Moroccan Carrot Salad with a zesty lemon-cumin dressing, a hearty and flavorful Moroccan Lentil Soup brimming with aromatic spices, and a sweet and tangy Moroccan Orange Cake infused with the essence of orange blossom water. Prepare to indulge in a feast fit for royalty, as each recipe captures the essence of Morocco's rich culinary heritage, promising an unforgettable dining experience.

Let's cook with our recipes!

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE



Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note)
3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt
3 tablespoons pomegranate seeds
2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt

Steps:

  • For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
  • Preheat the oven to 450 degrees F.
  • Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
  • For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
  • For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB RECIPE - (4.1/5)



Roast Leg of Lamb with Moroccan Spice Rub Recipe - (4.1/5) image

Provided by á-25087

Number Of Ingredients 14

For Moroccan Spice Rub:
1 tablespoon cumin seeds [or 1 tablespoon ground cumin]
1 tablespoon coriander seeds
1 teaspoon black peppercorns [or 1 teaspoon freshly ground black pepper]
1 tablespoon sweet paprika
1 teaspoon turmeric
1 teaspoon cinnamon
1/2 teaspoon allspice
20 threads saffron, finely broken
4 cloves garlic, minced
1/3 cup minced parsley
zest of 1 lemon
1/3 cup olive oil
1 leg of lamb, 5 to 6 pounds

Steps:

  • Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequently, for 5 or so minutes, until fragrant. Transfer to plate and let cool thoroughly. Grind cumin, coriander and peppercorns with a mortar and pestle or in a spice grinder. Combine the cumin mixture in a bowl with the remaining rub ingredients, stirring to thoroughly blend. Spread the rub evenly over the entire surface of the leg of lamb. Wrap the leg of lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting. Roast the leg of lamb. Preheat the oven to 350ºF. Lightly oil a baking pan and place the leg of lamb in a rack in the pan. Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Variations in ovens and the size of the leg of lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the lamb well before you think it should be done. You're shooting for an internal temperature of anywhere from 130 to 145ºF. Remove from the oven and let it rest, tented lightly with foil, for 10 minutes before slicing and serving.

MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)



Moroccan Spice Rub (For Lamb & Other Meat) image

From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.

Provided by NELady

Categories     Low Cholesterol

Time 5m

Yield 5 Tablespoons, 1 serving(s)

Number Of Ingredients 10

2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon cayenne, to taste
2 tablespoons minced fresh garlic, to taste

Steps:

  • Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.

Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5

ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB



ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB image

Categories     Lamb     Dinner

Yield 8 people

Number Of Ingredients 14

For Moroccan Spice Rub:
1 tablespoon cumin seeds [or 1 tablespoon ground cumin-see Kitchen Notes]
1 tablespoon coriander seeds [see Kitchen Notes]
1 teaspoon black peppercorns [or 1 teaspoon freshly ground black pepper]
1 tablespoon sweet paprika
1 teaspoon turmeric
1 teaspoon cinnamon
1/2 teaspoon allspice
20 threads saffron, finely broken
4 cloves garlic, minced
1/3 cup minced parsley
zest of 1 lemon
1/3 cup olive oil
1 leg of lamb, 5 to 6 pounds

Steps:

  • Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequently, for 5 or so minutes, until fragrant. Transfer to plate and let cool thoroughly. Grind cumin, coriander and peppercorns with a mortar and pestle or in a spice grinder. Combine the cumin mixture in a bowl with the remaining rub ingredients, stirring to thoroughly blend. Spread the rub evenly over the entire surface of the leg of lamb. I spooned it on, then used my hands. Wrap the leg of lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting. Roast the leg of lamb. Preheat the oven to 350ºF. Lightly oil a baking pan [just to make it easier to clean later] and place the leg of lamb in a rack in the pan. Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Variations in ovens and the size of the leg of lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the lamb well before you think it should be done [make sure you don't hit the bone-that will give you an inflated reading]. You're shooting for an internal temperature of anywhere from 130 to 145ºF. Remove from the oven and let it rest, tented lightly with foil, for 10 minutes before slicing and serving. Kitchen Notes Seeds or powder? If you don't have cumin seeds and coriander seeds, you can substitute the powdered versions of both. We use boatloads of ground cumin in our kitchen. But grinding freshly toasted seeds really makes for a more flavorful blend, and it's quick and easy to do. Other uses for Moroccan spice rub. This flavorful rub will bring big flavor to chicken, beef and pork too. Roasting, braising or pan grilling are good ways to cook with it. Indirect grilling would work nicely too.

ROAST LEG OF LAMB WITH MOROCCAN MARINADE



Roast Leg of Lamb With Moroccan Marinade image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 leg of lamb, five to six pounds
5 cloves garlic, peeled and cut in slivers
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons finely minced garlic
1/2 cup chopped fresh coriander
1 cup boiling water, optional

Steps:

  • Trim excess fat from leg of lamb. Make shallow incisions into the leg and insert a garlic sliver in each.
  • Combine the spices with oil, lemon juice, minced garlic and fresh coriander to make a paste. Rub the paste over the lamb, place it in a roasting pan, cover and let stand 3 to 4 hours in a cool place or overnight in the refrigerator.
  • Preheat oven 350 degrees. Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting. After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare. Allow to rest 10 minutes before carving. Juices can be used to make a gravy if desired. To do so pour fat from roasting pan, add the boiling water and, scraping the pan, cook over medium-high heat 2 to 3 minutes. Strain into a sauceboat.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 34 grams, Carbohydrate 4 grams, Fat 61 grams, Fiber 1 gram, Protein 61 grams, SaturatedFat 22 grams, Sodium 189 milligrams, Sugar 0 grams

LEG OF LAMB WITH MOROCCAN SPICES



Leg of Lamb With Moroccan Spices image

There's nothing like the combination of cinnamon, cumin and coriander to give your kitchen an inviting aroma - and the finished lamb will have a beautifully dark and redolent exterior. Don't know how to carve a lamb? Mark Bittman shows you how in this video.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 tablespoon freshly ground black pepper

Steps:

  • Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix the spices with the salt and pepper; rub the meat all over with the spice mixture.
  • Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check. If the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
  • After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving and serving.

Nutrition Facts : @context http, Calories 563, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 17 grams, Sodium 443 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES, LEMON, AND ONIONS



Roasted Leg of Lamb with North African Spices, Lemon, and Onions image

Provided by Aglaia Kremezi

Categories     Wine     Garlic     Herb     Lamb     Olive     Onion     Broil     Roast     Dinner     Lemon     Rosemary     Meat     Spice     Oregano     Caraway     Cumin     Coffee Grinder     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 6 servings

Number Of Ingredients 16

Spice Mixture:
3 tablespoons coarse sea salt
2 teaspoons dried Greek oregano or savory
1 teaspoon chopped fresh rosemary leaves
3 teaspoons caraway seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
2 tablespoons Harissa or Aleppo or Mara's pepper to taste
1 teaspoon chopped garlic
1/4 cup olive oil
Lamb:
One 5-to 6-pound bone-in leg of lamb
1/4 cup fresh lemon juice
1/3 cup dry white wine, or more if needed
1½ pounds medium or small red onions, peeled and halved or quartered
2 or 3 fresh rosemary sprigs, or 1 tablespoon dried

Steps:

  • In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder. Transfer to a bowl and add the harissa and chopped garlic. Add the olive oil to make a thick paste. Make 8 or 9 deep slits all over the lamb and insert some of the spice paste, rubbing the paste all over the surface of the meat. Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight. Bring to room temperature before roasting.
  • Preheat the oven to 450°F. Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer. Roast for 20 minutes. Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. (If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack.) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices. If the pan dries out, add a little more wine.
  • Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices. Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F. Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside. (Leave the oven on.) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce.
  • Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges. Turn the oven to broil. Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.

ROAST RACK OF LAMB WITH MOROCCAN SPICES



Roast rack of lamb with Moroccan spices image

This fresh-flavoured roast is lightly spiced with a hint of citrus - an ideal dinner for two

Provided by Good Food team

Categories     Main course, Supper

Time 45m

Number Of Ingredients 18

5 tbsp olive oil
1 tbsp harissa paste (use 1½ tbsp if you like it hot)
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
20g pack flatleaf parsley , chopped
½ small lemon , juice only
1 rack of lamb (6-8 cutlets, see tip, below)
2 carrots , peeled and cut into chunks
100g couscous
150ml vegetable stock
1 satsuma , juice only
¼ tsp ground allspice
½ x 20g pack of fresh mint , chopped
½ red onion , finely chopped
50g flaked almond , toasted
Greek yogurt , to serve

Steps:

  • Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
  • Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
  • Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
  • Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

Nutrition Facts : Calories 888 calories, Fat 67 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.22 milligram of sodium

Tips:

  • Use high-quality lamb for the best flavor. Look for a leg of lamb that is evenly marbled and has a good layer of fat.
  • Trim any excess fat from the lamb before cooking. This will help to prevent the lamb from becoming too greasy.
  • Make sure to score the lamb before roasting. This will help the lamb to cook evenly and will allow the marinade to penetrate the meat.
  • Use a flavorful marinade to enhance the taste of the lamb. Experiment with different herbs, spices, and citrus juices to find a marinade that you enjoy.
  • Roast the lamb at a high temperature for the first 15 minutes, then reduce the temperature to finish cooking. This will help to create a crispy crust and a tender interior.
  • Let the lamb rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and juicy lamb.

Conclusion:

Roast leg of lamb with Moroccan spice rub is a delicious and impressive dish that is perfect for a special occasion. The lamb is tender and flavorful, and the Moroccan spice rub adds a unique and exotic flavor. This dish is sure to be a hit with your family and friends.

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