Moroccan Rib Roast or Leg of Lamb
Infused with the vibrant spices of North Africa, this Moroccan Rib Roast or Leg of Lamb recipe is a show-stopping centerpiece perfect for any celebration or special dinner. Coated in a fragrant blend of cumin, coriander, cinnamon, paprika, and turmeric, the lamb is roasted to tender, juicy perfection, with optional basting for added succulence. A zesty garnish of fresh parsley, mint, and lemon juice enhances the rich, savory flavors, creating a dish that’s as bold as it is elegant. Whether you choose a rib roast or leg of lamb, this easy-to-follow recipe promises a succulent roast with enticing Moroccan flair. Serve it with hearty sides like couscous, roasted vegetables, or a bright salad for a truly unforgettable meal experience.
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Recipe Information
Ingredients
- 4 pounds leg of lamb (bone-in or boneless) or rib roast
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1.5 teaspoons kosher salt
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons lemon juice
- 1 cup chicken or beef broth (optional for basting)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine minced garlic, cumin, coriander, cinnamon, paprika, turmeric, black pepper, and kosher salt.
Rub the olive oil all over the lamb, then press the spice mixture into the meat, ensuring it is evenly coated on all sides.
Place the lamb on a roasting rack in a roasting pan. If desired, pour 1 cup of chicken or beef broth into the bottom of the pan for added flavor and moisture.
Roast in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 160°F (71°C) for well done.
Every 20-30 minutes, baste the lamb with the pan juices (or broth, if used) to keep it moist and flavorful.
Once the lamb reaches the desired temperature, remove it from the oven and tent it with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
While the lamb rests, combine the fresh parsley, mint, and lemon juice in a small bowl for a fresh herb garnish.
Carve the lamb into thin slices and serve warm, garnished with the parsley-mint mixture. Pair with your choice of sides for a complete meal.
Nutrition Facts
Calories |
5826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 462.3 g | 593% | |
| Saturated Fat | 188.4 g | 942% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 3073 mg | 134% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 2.3 g | ||
| Protein | 405.0 g | 810% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 5432 mg | 116% | |
*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.
