Roasted Leg of Lamb with Chermoula
Succulent, aromatic, and deeply flavorful, this Roasted Leg of Lamb with Chermoula is the perfect centerpiece for a special occasion or indulgent family dinner. Infused with the bold and zesty flavors of North African chermoula—a vibrant marinade made with fresh parsley, cilantro, garlic, warm spices like paprika and cumin, and a touch of lemon—this dish transforms a classic roast into something extraordinary. The lamb is marinated overnight for maximum flavor, then roasted to tender, juicy perfection with a beautifully caramelized crust. Serve it with creamy plain yogurt for a cooling contrast and garnish with jewel-like pomegranate seeds for a pop of color and sweetness. Whether you're hosting a holiday feast or elevating a weekend meal, this impressive yet approachable recipe is sure to wow your guests.
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Recipe Information
Ingredients
- 2.5 kg Leg of lamb (bone-in or boneless)
- 1 bunch Fresh parsley
- 1 bunch Fresh cilantro
- 6 Garlic cloves
- 2 tsp Paprika
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Cayenne pepper
- 1 Lemon, juiced
- 120 ml Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 240 ml Plain yogurt (optional, for serving)
- 50 g Pomegranate seeds (optional, for garnish)
Instructions
Prepare the chermoula: In a food processor, combine the parsley, cilantro, garlic, paprika, ground cumin, ground coriander, cayenne pepper, lemon juice, olive oil, salt, and black pepper. Blend until a smooth paste forms.
Trim any excess fat from the leg of lamb, then pat it dry with paper towels. Place the lamb on a large cutting board or in a roasting dish.
Using a sharp knife, make small slits all over the surface of the lamb, about 2-3 cm deep. These will allow the chermoula to penetrate the meat for maximum flavor.
Rub the chermoula marinade liberally all over the lamb, making sure to work it into the slits. Cover the lamb tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight for a deeper flavor infusion.
When ready to cook, preheat your oven to 180°C (350°F). Remove the lamb from the refrigerator and allow it to come to room temperature for about 30 minutes.
Place the lamb on a roasting rack inside a roasting pan. Roast in the preheated oven for approximately 1 hour and 50 minutes for medium-rare, or until the internal temperature reaches 60°C (140°F) when measured with a meat thermometer.
Once cooked, remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute throughout the meat.
Carve the lamb into slices and serve warm. Optionally, accompany with plain yogurt and sprinkle pomegranate seeds over the top for a burst of freshness and color.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 37.7 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 149 mg | 11% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1743 mg | 37% | |
*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.
