Slow Cooked Moroccan Leg of Lamb / Sarah Crowder / Katie Workman / themom100.com

A leg of lamb, bone-in, semi-boneless, fully boneless, rolled, any which way is just a marvelous centerpiece to a meal.  And while lamb has a distinct flavor (the boys in my family are lamb devotees – see the list of other legs of lamb below) it also takes to all kinds of seasonings, so you can play around with your spice drawer like crazy.  Today, it’s Slow Cooked Moroccan Leg of Lamb.

If you don’t think all of the meat will be eaten, it’s nice and a little dramatic to leave a portion of the leg of lamb uncut for serving, and keep it on the platter with the sliced meat.  And of course, you can always slice more!  Do not skip the creamy harissa sauce – it’s takes all of 30 seconds to stir together and it’s a fantastic little finish to the dish.

 horizontal moroccan leg of lamb mom 100

And NTS – this should marinate overnight, so plan accordingly.  You will be rewarded with a deeply flavorful slow cooked leg of lamb.  Use a meat thermometer to check the internal temperature to see if it’s done: for rare you want to take it out at 125°F, for medium rare you want about 135°F, and medium is 140 to 145°F. Boo to overcooked leg of lamb.  The temperature of the lamb will climb for a few minutes once the meat is taken out of the oven.  And it’s just an undeniable, critical fact that roasts need to rest before cutting, so all of those beuatiful juices do not end up on the cutting board instead or in the meat where they belong.

I might serve this with Endive Salad with Pear and Creamy Herb Dressing and Lebanese Couscous with Sautéed Kale and Lemon Dressing or Saffron Couscous.  If you wanted to go all-in Moroccan-wise you could start the meal with Moroccan Carrot and Cauliflower Soup.

Slow Cooked Moroccan Leg of Lamb / Sarah Crowder / Katie Workman / themom100.com

So…I may or may not have made one or two legs of lamb before.

Other Leg of Lamb Recipes you may also like:

Ok, that’s enough for now.

Slow Cooked Moroccan Leg of Lamb

This beautiful lamb roast is infused with fabulous spices, but don't skip the harissa sauce.
Yield: 12 People
Prep Time 20 minutes
Cook Time 3 hours
Marinating and Resting Time 6 hours 30 minutes
Total Time 9 hours 50 minutes

Ingredients

For the Lamb

  • 5 garlic cloves
  • 3 shallots
  • ½ cup fresh parsley leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon allspice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 6-pound semi-boneless leg of lamb trimmed of excess fat

To Serve

  • 2 tablespoons harissa paste
  • ½ cup crème fraiche
  • Sprigs of fresh cilantro leaves
  • Hot couscous cooked according to package directions, to serve

Directions

  • In a food processor or blender combine garlic, shallots, parsley, cumin, paprika, coriander, allspice, salt, pepper, ginger, cayenne, olive oil, lemon juice and honey. Pulse to combine, then puree until it forms a paste. Use a sharp knife to cut about 15 deep slits into the lamb on all sides, then rub the mixture all over the lamb, working in into the slits. Place the lamb into a roasting pan, cover it loosely with plastic wrap, and refrigerate for at least 6 hours, preferably overnight.
  • Let the lamb sit out at room temperature for an hour. Preheat the oven to 225°F. Place the lamb in a rack in a roasting pan. Roast the lamb in the oven for about 2½ to 2¾ hours, until it reaches an internal temperature of 125°F on an internal thermometer. Turn the heat up to 500°F. and let the meat cook for another 15 to 20 minutes (the temperature in the oven will climb, but may not quite reach 500°F within 15 minutes, which is fine). Check the internal temperature: for rare you want to take it out at 125°F, for medium rare you want about 135°F, and medium is 140 to 145°F. The temperature of the lamb will climb for a few minutes once the meat is taken out of the oven. Remove it from the oven, transfer the lamb to a cutting board, tent it with foil, and let the meat sit for 30 minutes.
  • While the meat is resting, in a small bowl combine the harissa with the crème fraiche and season with salt. Thinly slice the meat across the grain and pile it onto a platter. Serve with the cilantro sprigs and the creamy harissa sauce.

Nutrition Information

Calories: 265kcal | Carbohydrates: 6g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 327mg | Potassium: 482mg | Fiber: 1g | Sugar: 4g | Vitamin A: 404IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 3mg

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Comments

  1. Wow! What a delicious parade of flavors for the palate! Thank you. I rotisseried the leg of lamb after marinating it for 24 hrs. The Harissa I mixed with Greek yogurt slightly sweetened, instead of creme fraiche and it was wonderful. The cilantro adds the perfect touch.

  2. Hi,

    Your lamb sounds delicious and mine is currently in the oven right now, but I’m worried about the temperature your cooking it at. Seems kind of low at 225F even if it is in the oven for 2 1/2-2 3/4 hours. Is this really correct?

  3. I’m making this with a 1.5 pound leg of lamb… about to marinade for tomorrow night’s dinner. How long should I roast it? I’m not sure how to adjust for both the low and high temps…

    1. Apologies for the late reply! That’s a very small leg of lamb! Not 100% sure about time, because it also depends on thickness, but check the internal temperature: for rare you want to take it out at 125°F, for medium rare you want about 135°F, and medium is 140 to 145°F. The temperature of the lamb will climb for a few minutes once the meat is taken out of the oven. I would say start testing it after 45 mins, and when the internal temp gets to 120°F that’s when you turn up the heat to 500 for 10 minutes – not longer, because the temp will rise quickly in a smqller cut of meat. Take it out at 125 for rare, give it 5 more minutes for medium rare, and so on. Hope you like it!

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