Description
A tender, aromatic North African-style slow-roasted lamb served with caramelized vegetables and infused with warm spices.
Ingredients
Scale
- 1 leg of lamb (about 4–5 lbs), bone-in
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, zested and juiced
- 4 large carrots, cut into chunks
- 4 potatoes, cut into wedges
- 2 red onions, quartered
- 2 zucchinis, cut into thick slices
- 2 cups cherry tomatoes
- 1 cup chicken or vegetable broth
Instructions
- Preheat oven to 300°F (150°C).
- Mix olive oil, garlic, cumin, coriander, cinnamon, paprika, turmeric, salt, pepper, lemon zest, and juice into a paste.
- Rub paste all over the lamb.
- Place lamb in roasting pan with carrots, potatoes, onions, zucchinis, and cherry tomatoes.
- Pour broth into pan.
- Cover with foil and roast for 4–5 hours, basting occasionally.
- Remove foil for last 30 minutes to brown meat and caramelize vegetables.
- Let rest 15 minutes before carving.
Notes
- Marinate lamb overnight for deeper flavor.
- Add dried apricots or prunes for sweetness.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
Keywords: Mechoui lamb, roast lamb, Moroccan lamb, slow roast, North African recipe