Leg of Lamb With Moroccan Spices
- Total Time
- About 1½ hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 15-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 1teaspoon paprika
- ½teaspoon ground turmeric
- 1teaspoon salt, or to taste
- 1tablespoon freshly ground black pepper
Nutritional analysis per serving (8 servings)
563 calories; 39 grams fat; 17 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 49 grams protein; 443 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix the spices with the salt and pepper; rub the meat all over with the spice mixture.
- Step 2
Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check. If the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
- Step 3
After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it’s done. Total cooking time will be less than 1½ hours. Let it rest for a few minutes before carving and serving.
Private Notes
Comments
How would I alter cooking time for this recipe for a boneless leg of lamb? Will it be less tasty?
I only used a 5 lbs. lab leg and I rubbed it with 2 T of olive oil after cutting off all the fat and before adding the rub. Turned out beautifully after 70 minutes of baking at 425.
Delicious! Added olive oil and lemon juice to the spices and let the roast sit all day. A
Yummy. Marinated a small leg of lamb (3lbs) in the spices for a whole days and then cooked it. It was utterly delicious! Very recommendable!
Made the roast (no bone) for the Seder. It was terrific. I probably used more spices than the recipe suggested, because I don’t have kosher for Passover measuring spoons so had to use a teaspoon and estimate. But I’m not sure how much seasoning you would need to eventually ruin the recipe—these spices all play so well together! The amazing odor that emanated from the oven made it hard to wait for dinner.
Hi Sharon523, you made this with boneless leg of lamb? Did you start it at 425 and then turn the oven temp down to 350? And, how long did you leave it in the oven? Thank you.