Description
A tender, aromatic Moroccan-spiced leg of lamb infused with warm spices, garlic, and olive oil, roasted until beautifully golden and finished with fresh mint and toasted almonds.
Ingredients
Units
Scale
- 2kg / 4lb 8oz lamb shoulder
- 3 tbsp olive oil
- 6 garlic cloves, peeled and crushed
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground coriander
- 1 1/2 tsp paprika
- 1/2 tsp ground turmeric
- 1/4 tsp freshly ground black pepper
- Pinch cayenne pepper
- 1 heaped tsp salt
- Handful mint leaves, chopped (to garnish)
- Handful toasted flaked almonds (to garnish)
Instructions
- Preheat your oven to 160°C (320°F). Line a roasting tray with foil or parchment.
- In a small bowl, mix together the olive oil, crushed garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne, and salt to form a thick paste.
- Rub the spice paste all over the lamb shoulder, ensuring it is well coated.
- Place the lamb in the roasting tray, cover loosely with foil, and roast for 3 to 3½ hours, or until the meat is very tender.
- Remove the foil for the last 30 minutes of cooking to allow the lamb to brown.
- Once cooked, rest the lamb for 15 minutes before carving or shredding.
- Garnish with chopped mint and toasted flaked almonds before serving.
Notes
- For deeper flavor, marinate the lamb overnight with the spice paste.
- Serve with couscous, flatbread, or roasted vegetables.
- You may adjust the spice level by increasing or reducing the cayenne pepper.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 0g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg