Leg of Lamb with Ras El Hanout Rub
Elevate your dinner spread with this succulent Leg of Lamb with Ras El Hanout Rub, a showstopping centerpiece infused with the vibrant flavors of North Africa. A bold, aromatic blend of Ras El Hanout spices combines with garlic, fresh herbs, olive oil, and a splash of lemon to create a richly seasoned crust that locks in moisture and enhances every bite of this tender roast. Perfectly roasted to perfection, the lamb is basted with flavorful pan juices and paired with fragrant rosemary and thyme for an irresistible aroma. Whether you serve it with roasted vegetables, fluffy couscous, or a crisp salad, this recipe is perfect for special occasions or effortless entertaining. With just 20 minutes of prep and simple roasting steps, this dish delivers maximum flavor with minimal effort—an irresistible addition to your repertoire! Keywords: leg of lamb recipe, Ras El Hanout lamb, roasted lamb, holiday dinner ideas, easy lamb roast.
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Recipe Information
Ingredients
- 4 lbs Leg of lamb (bone-in or boneless)
- 2 tbsp Ras El Hanout spice blend
- 3 tbsp Olive oil
- 4 unit Garlic cloves, minced
- 2 tsp Salt
- 1 tsp Black pepper
- 1 unit Lemon, juiced
- 3 unit Fresh rosemary sprigs
- 3 unit Fresh thyme sprigs
- 1 cup Chicken or lamb stock
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix the Ras El Hanout, olive oil, minced garlic, salt, and black pepper into a paste.
Pat the leg of lamb dry with paper towels. Using a sharp knife, make small slits all over the lamb.
Rub the spice paste evenly over the entire surface of the lamb, ensuring it gets into the slits for maximum flavor.
Place the lamb in a roasting pan or on a rack inside a baking dish. Scatter the rosemary and thyme sprigs around the lamb.
Squeeze the juice of the lemon over the lamb and add a few lemon wedges to the pan, if desired.
Pour the chicken or lamb stock into the bottom of the roasting pan to help keep the lamb moist as it cooks.
Roast the lamb in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Halfway through the cooking process, baste the lamb with the pan juices to enhance the flavor and keep the meat tender.
Once the lamb reaches the desired internal temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 15 minutes before carving to allow the juices to redistribute.
Slice the lamb and serve with your choice of sides, such as roasted vegetables, couscous, or a fresh green salad.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 3.3 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 65 mg | 5% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1177 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
