One evening, I sat in a bustling Turkish restaurant, surrounded by the tantalizing aromas of spices and grilled meats. When the dish arrived at my table, I was immediately struck by its presentation – a platter piled high with slices of soft, tender lamb glistening with juices and dotted with fragrant herbs. As I savored each succulent bite, I marveled at how food can transport us to distant lands and evoke memories of shared meals and new experiences. That evening in the Turkish restaurant will forever remain etched in my memory as a testament to the joys of culinary exploration and the magic of discovering new flavors. Have you heard about the famous Morrocan Mechoui? It is a traditional way of cooking lamb or sheep in Moroccan cuisine. The word ‘mechoui’ means ‘roasted’ in Moroccan Arabic. A whole lamb or sheep is seasoned with spices and herbs and slow-roasted over a charcoal fire or traditional oven called ‘Farran’ until tender and juicy. This recipe is inspired by Moroccan ‘Mechoui’ but uses a leg of lamb instead of the whole lamb and a home oven instead of the ‘Farran.’ We start with meat generously packed with seasoning and marinade. Then, we slowly roast it in the oven for 4 hours until the meat is fork-tender. Finally, we give it some high heat for that crust and color. The result is a show-stopper that your family and friends will think you are a pro.
Step-by-step: Roast leg of lamb
Lamb – Trim excess fat from the leg of lamb and pat it dry.Pro tip – If the meat is wet, the marinade will slide off when cooking. So pat dry thoroughly.
Dry rub – Combine all the dry rub ingredients in a small bowl. Then, generously apply it to the leg of the lamb on all sides. Leave to marinate on the counter for an hour. Pro tip – Be generous and rub the spices into the meat with your hands.
Marinade – In a mortar and pestle, combine all the marinade ingredients until fairly coarse. Apply the marinade to the lamb, coating well on all sides. Leave to marinate on the counter for another hour or overnight in the fridge.Pro tip – You can marinate the lamb with the dry rub and wet marinade up to overnight. Thaw to room temperature for at least 2 hours before roasting.
Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6 Roasting pan – Place the veggies in the roasting pan and pour the broth over them. Then, place the leg of lamb on the veggies and cover the roasting pan tightly with aluminum foil.Pro tip – Do not pour the broth on the leg of lamb as it will wash down all the marinade. Slow roast – Transfer the roasting pan to the oven and reduce the oven to 325℉/165℃/Gas Mark. Leave to roast in the oven for 4 hours until fork tender. Color—Increase the oven temperature back up to 400°F/ 200°C/ Gas Mark 6. Remove the aluminum foil and generously baste the lamb with the pan juices. Return the leg of lamb to the oven and roast for another 15 minutes until it is a nice golden color.Pro tip – Alternatively, you can also set the oven to broil for 5 to 10 minutes.
Rest – Take the roast out of the oven and loosely tent it with aluminum foil. Let rest for at least 15 minutes. Serve – Transfer the leg of lamb to a large serving platter surrounded by the roasting veggies. Serve the pan juices as gravy along with the lamb.Pro tip – We left the skin for the shallots and garlic. This makes them soft but still holds their shape. They are absolutely delicious. Enjoy!
Roast potatoes or mashed potatoes. Festive rice pilaf with dried fruit and nuts, Salad – Cherry Tomato Mozzarella, Cabbage, Celery, Carrot Salad. Quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
Frequently asked questions
Creative ways to serve or use leftover lamb roast
Lamb tacos – Shred the lamb roast and season it with Moroccan spices like cumin, coriander, cinnamon, and paprika. Serve the flavorful lamb in warm tortillas with a refreshing mint-yogurt sauce, pickled red onions, and chopped fresh herbs. Lamb roast platter – Arrange sliced lamb roast on a large platter with roasted vegetables like carrots, bell peppers, and zucchini. Add a side of fluffy couscous and a drizzle of tahini sauce for a Mediterranean-inspired feast. Lamb sliders – Slice the lamb roast and place it on slider buns. Top with caramelized onions, arugula, and a dollop of tzatziki or hummus for a delicious, elegant finger food option. Lamb and feta flatbread – Spread a thin layer of tomato sauce on a store-bought flatbread or pizza dough. Top it with sliced lamb roast, crumbled feta cheese, red onion slices, and Kalamata olives. Bake until the crust is crispy and the cheese is melted. Greek-style lamb gyros – Serve sliced lamb roast wrapped in warm pita bread with fresh tomatoes, red onions, cucumbers, and a generous drizzle of tzatziki sauce. It’s a classic and mouthwatering Greek street food dish. Lamb roast salad – Slice the lamb roast and serve it over a bed of mixed greens with roasted beets, goat cheese, candied nuts, and a tangy balsamic vinaigrette. Lamb roast crostini – Thinly slice and place the lamb roast on toasted baguette slices or crostini. Top with whipped goat cheese, a drizzle of honey, and a sprinkle of chopped fresh rosemary.
Braised Lamb in Red Wine Mini Lamb Pot Pies or Lamb Pot Pie with Biscuits Baked Leg of lamb, Roasted Leg of Lamb, Boneless leg of lamb or Lamb shoulder with red wine Balsamic Lamb chops or Grilled lamb chops See more lamb recipes
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