Slow Roasted Moroccan Spiced Leg of Lamb
December 10, 2017
Slow Roasted Moroccan Spiced Leg of Lamb is so tender it falls off the bone, melts in your mouth and is served with a delicious golden Moroccan saucy gravy.
One bite of this Slow Roasted Moroccan Spiced Leg of Lamb with the golden gravy and you will be hooked forever. This leg of lamb is tender, juicy, fragrant and satisfying.
When the weather starts to cool down and you are home on a leisurely Sunday afternoon puttering around the home, this slow roasted Moroccan Spiced Leg of Lamb this is the perfect meal. Invite a few friends as you will have extras.
Slow Roasted Moroccan Spiced Leg of Lamb is the kind of meal that emits aromas throughout your entire house. Warning, this may entice your dog to whine for 4 hours waiting for dinner to be served. Your family will ask, every hour on the hour, is it done yet? Is it done yet? As their hunger pains grow stronger their questioning comes more often. You can respond with a smile on your face not yet… while you hang the holiday ornaments on the tree, do the 40th load of laundry or even re-grout the bathroom tile. You may ask, why can you get these other things done when you are busy cooking? This is because Slow Roasted Moroccan Spiced Leg of Lamb is the easiest low stress/ low fuss meal ever. The spices and your oven does all the work. You don’t have to.
You should be home while you have the oven on but there is not a lot of active work in the process. The combination of marinating herbs and spices are what take this dish to the next level. Paprika, turmeric, saffron, cinnamon, cumin, coriander, garlic, onions, parsley and fresh ground black pepper will awaken your appetite. We marinated our semi-boneless leg of lamb overnight. Many of the spices used having warming properties and are anti-inflammatory. Slow Roasted Moroccan Spiced Leg of Lamb is also gluten-free, dairy-free and low carb.
Even those individuals who think they do not like lamb will fall in love with Slow Roasted Moroccan Spiced Leg of Lamb. When you go to your butcher, you can choose either a full leg of lamb or a semi-boneless leg of lamb. We have used a New Zealand semi-boneless leg of lamb that weighed in about 4.5 pounds. However, a full leg of lamb a grain fed US one can be up to 7-8 pounds. The Australian and New Zealand Leg of lambs will be smaller as they are usually grass fed. These are not lamb shanks but because of the low and slow cooking method you could also use lamb shanks and adjust the cooking time accordingly.
The recipe for the Slow Roasted Moroccan Spiced Leg of Lamb is really forgiving. You cannot really mess it up. If you leave the lamb in longer to cook, it just gets more tender. The key however is the low cooking temperature. This allows the spices to infuse the leg of lamb and tenderize.
The biggest issue you will have is finding a big roasting pan. Thank goodness, we had a semi-boneless leg of lamb so ours fit in a 9 x 13 roasting pan. However, if you get a full 7 pounder leg of lamb, they sell those huge heavy duty disposable aluminum pans.
There are 5 distinct steps to cooking your Slow Roasted Moroccan Spiced Leg of Lamb…
1) Overnight marinade with spices and fresh herbs
2) Searing the leg of lamb in the oven at a higher temperature (425 F or 218 C)
3) Roasting and Braising the leg of lamb at a very low temperature for a long time. (300 degrees F- 148 C)
4) Browning and basting the leg of lamb (325 F or 162 C)
5) Making the delicious golden Moroccan gravy
Step 1, 2, 4 and 5 are identical for timing no matter what size leg of lamb you have.
Step 3 varies depending on the weight of your leg of lamb. Details regarding this found in the recipe section below.
We served our Slow Roasted Moroccan Spiced Leg of Lamb with roasted vegetables, Israeli Pearl couscous and garbanzo beans with a tomato sauce, Tabbouleh and romaine salad with feta and pomegranates seeds. and lots of olives and special pickled vegetables. For dessert, we made a Lemon Rose Cardamom Cheesecake Mousse and a Healthy Moroccan Mint Tea.
We had to make sure that the Buddy was happy too! Look who got the bone!
Slow Roasted Moroccan Spiced Leg of Lamb
December 10, 2017
Slow Roasted Moroccan Spiced Leg of Lamb is so tender it falls off the bone, melts in your mouth and is served with a cacophony of golden Moroccan gravy flavors.
- Prep: 15 mins
- Cook: 5 hrs
- Yields: 8 servings
Golden Sauced Gravy
Create the Marinade
1In a food processor add onions, olive oil, paprika, turmeric, saffron water, cinnamon, coriander, cumin, salt and pepper to taste, parsley and sugar substitute. Blend until well incorporated - thick paste.
Prepare your Leg of Lamb
1make triangle slits on the top of the fat side of the leg of lamb. Remove any tough fascia from the bottom of the leg of lamb. Cut deep slit with your knife just big enough to slide in a whole garlic clove into the meat in 6-8 places. Drizzle the leg of lamb with the marinade and rub all over the lamb. Marinate the leg of lamb covered in the refrigerator overnight.
Determine what time you want to eat dinner!
1For a 4.5 pound semi-boneless leg of lamb it was 30 minutes of browning in the oven, then followed by reducing the temperature and adding the aromatics and liquids and braised covered for 3 hours and then 30 – 60 minutes of browning and 20 minutes of resting and making the gravy for a total of 4 hours and 45 minutes of cooking. If you want to eat around 6 pm… start the process around 1pm in the afternoon.
Temp high:Brown the Leg of Lamb
1Preheat oven to (425 F or 218 C) Place the chopped onions and extra garlics at the bottom of the pan. Place the marinated leg of lamb on top of vegetables and season to taste with salt and pepper and drizzle with fresh lemon juice. Roast UNCOVERED for about 30 minutes with the fat side up just until browned nicely. Keep an eye on it, so it does not get too browned. Check it at 15-20 minutes.
Temp down: Low and slow roast the leg of lamb covered
1Remove the leg of lamb from the oven. Reduce the temperature to (300 degrees F- 148 C). Turn the leg of lamb upside down with the fat side down. Pour the chicken broth around the leg of lamb. Cover tightly with heavy duty aluminum foil. Place the leg of lamb back in the oven and cook for about 3 hours at this lower temperature. Check on it after 2 hours to make sure that you still have liquid in the pan and that the leg of lamb is starting to get tender. After the 3rd hour, check to see that the leg of lamb is tender, almost falling off bone.
Temp up: 325F and finish lamb uncovered
1Remove the aluminum foil and turn up the temperature and cook for about 30-60 minutes until the leg of lamb is fall off the bone tender and nicely browned. Remove from oven and tent with foil and keep warm and rest for about 20 minutes.
Make Golden Sauce Moroccan Gravy
1In the meantime, strain your juice to remove garlic and onions, (REMOVE the OIL from the top of the pan sauce with a spoon. You will have a lot of oil) place in a sauce pan and heat with cornstarch slurry until the back of a spoon clings. Remove from the stovetop and add a dab of butter and stir. Check and adjust seasoning.
1Garnish with parsley. Serve your Slow roasted Moroccan Spiced leg of lamb at the dining room table. The meat is so tender you can just pull apart with 2 forks. Drizzle over the golden Moroccan spiced gravy over the lamb and enjoy!