Give your traditional roast a twist this spring with our spiced Moroccan-style roast lamb. Packed with herbs, spices and zingy citrussy flavours of orange and lemon, serve with two portions of your favourite vegetables on the side for a delicious family feast. Try pairing with a glass of Spanish Valdepeñas Grand Reserva for a great combination.
Herby Moroccan-style leg of lamb
Ingredients
6
servings
-
- 2 tbsp
- 2 kg
- 1 tsp
- 1 tsp
- 1 tsp
- 2 tbsp
- 3
-
For the fragrant roasted vegetables
- 1 kg
- 2
- 500 g
- 1
- 3 tbsp
- 0,5 tbsp
- 1 tsp
- 15 g
-
For the herby relish
- 1 pack
- 1 pack
- 4 tbsp
- 2 tbsp
- 1 tsp
- 1 tsp
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Preparation
Begin by making the rub for the lamb. Mix together the Easy ginger, chilli for kick, cumin for warmth, garlic and sugar together in a pestle and mortar to form a paste. Using the tip of a knife, carefully slash across the top of the lamb and rub over the paste. Cover and chill for at least 2 hours, or overnight.
Half an hour before cooking, line a baking tray with the orange wedges for fruitiness and place the lamb on top - leaving out of the fridge to bring up to room temperature. Preheat the oven to 190ºC/170ºC fan/gas mark 5, then roast the lamb for 1 hour 30 minutes, basting halfway through.
Meanwhile, prepare the vegetables. Combine the chopped vegetables in a large baking tray and add the olive oil, ginger, cumin and ground coriander. Shake the tray to coat the vegetables evenly in the spices. Place in the oven for the final 15 minutes of the lamb's cooking time. Remove the lamb from the oven, baste again then cover in foil and set to one side. Leave the fragrant vegetables in the oven to roast for a further 30 minutes while the lamb rests, turning the oven up to 220ºC/200ºC fan/gas mark 7 for the final 10 minutes.
Blitz together the lemon for zing along with the olive oil and other herby relish ingredients to form a vibrant paste, serving alongside the lamb, roasted vegetables and wilted greens.
