Comments on: Slow Roasted Moroccan Spiced Leg of Lamb

By: HWC Magazine

HWC Magazine — Thu, 17 Apr 2025 10:54:21 +0000

In reply to Eha Carr. Thanks so much Eha! Buddy is living the dream... Wishing you a very blessed holiday ahead.

By: Eha Carr

Eha Carr — Wed, 16 Apr 2025 02:40:13 +0000

Four years later I liked at what I had written then - and knew I still felt exactly the same BUT just HAD to come back and say that this surely is the best picture of Buddy I have ever seen! Trust you all have a very enjoyable weekend coming up. . . love E !!!

By: HWC Magazine

HWC Magazine — Wed, 09 Mar 2022 12:03:41 +0000

In reply to Heidi | The Frugal Girls. Thank you Heidi. If you love a delicious fall off the bone tender lamb, you are going to love this recipe. The marinade for this Moroccan spiced leg of lamb, really adds so much flavor to the dish.

By: Heidi | The Frugal Girls

Heidi | The Frugal Girls — Mon, 07 Mar 2022 20:03:49 +0000

I really appreciated your tips for how to time this dish... and your homemade marinade was so so good. YUM!

By: HWC Magazine

HWC Magazine — Wed, 16 Jun 2021 15:20:55 +0000

In reply to Subha. Hi Subha, thanks for your question. Boneless leg of lamb will take less time in the oven. We have not tested this recipe with a boneless leg of lamb but we would suggest reducing the the covered braising time from 3 hours to 2.0 hours to 2.5 hours and check to see if the lamb feels tender and pulls away with your fork. If not put it back in the oven to continue braising covered for another few minutes and keep checking on it until the meat is almost pull apart tender. Then finish off the recipe as described in the recipe card. Hope this helps. Stay well and take care

By: Subha

Subha — Wed, 16 Jun 2021 07:07:13 +0000

Can I make this recipe with a 4.8lb boneless leg? What will the cooking time be like?

By: HWC Magazine

HWC Magazine — Sat, 03 Apr 2021 12:59:41 +0000

In reply to Eha. Glad to see are also a lamb lover like us, Eha! Lamb shanks would be a great substitution when cooking for 1 or 2 people, but you are going to want a wee bit of leftovers for the next day- throw in an extra shank. (smiling) Take Care

By: Eha

Eha — Fri, 02 Apr 2021 02:04:02 +0000

Love lamb and love both Moroccan and Tunisian cooking. Your offering looks lovely . . . both a leg or a shoulder of lamb would cook beautifully using this recipe but since this is as yet not quite dinner party time methinks I'll try it with shanks ! Yes our animals are almost always grown naturally in grassy paddocks . . . quite frankly I do not buy meat that is not ! I shall try your North African spice mix as it is - have been too dependent on the many beautiful ras el hanout mixes from my spice merchants !

By: Betty Davies

Betty Davies — Sun, 07 Jan 2018 21:55:00 +0000

Lamb is one of my favourites, and it lends itself so well to those Moroccan flavours! YUMMM!!! P.S. Can I borrow Buddy for a weekend?!

By: Michelle

Michelle — Sun, 17 Dec 2017 19:12:00 +0000

Oh my, the flavours in this look incredible! I do not eat lamb often enough, I definitely have to try this soon! And I'm glad the pup got to join in the feast too!