Moroccan spiced roast lamb
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Serves  8  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
909
Fat
36.8g
Saturated Fat
11.1g
Carbs
38g
Sugars
2.7g
Protein
108.6g
Fibre
4.5g
Sodium
0.32g
Ingredients
1 large leg of lamb (about 3kg)
5 tbsp olive oil
1 tbsp harissa paste (more if you like it hot)
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1 tsp ground coriander
0 large handful of fresh flat-leaf parsley, chopped
Juice of ½ small lemon
1.5 kg new potatoes
Green salad
Method
  1. Heat the oven to 240˚C/220˚C fan/gas mark 9. In a bowl, stir together two tablespoons of olive oil, harissa, cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt.

2Make holes all over the lamb with a sharp knife, then spread the Moroccan herb mix all over the meat, pushing as much of the paste into the holes as you can.

  1. Tip the potatoes into a large roasting tin and toss in the remaining olive oil and any remaining herb paste.
  2. Nestle the lamb amongst the potatoes and place in the oven to roast for 20 minutes, then reduce the temperature to 180˚C/160˚C fan/gas mark 4. Roast for 1 hour 15 minutes for medium-rare, adding another 15 minutes if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest.
  3. Serve the lamb with the potatoes and green salad.