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.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small bowl, combine minced garlic, cumin, coriander, cinnamon, paprika, turmeric, black pepper, and kosher salt.

Step 3

Rub the olive oil all over the lamb, then press the spice mixture into the meat, ensuring it is evenly coated on all sides.

Step 4

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.

Step 5

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.

Step 6

Every 20-30 minutes, baste the lamb with the pan juices (or broth, if used) to keep it moist and flavorful.

Step 7

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.

Step 8

While the lamb rests, combine the fresh parsley, mint, and lemon juice in a small bowl for a fresh herb garnish.

Step 9

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

Serving size	2182.8 grams (2182.8g)

Amount per serving	% Daily Value*
Calories	5826

Total Fat 462.30g	593%
Saturated Fat 188.40g	942%
Polyunsaturated Fat 4.00g
Cholesterol 1760mg	587%
Sodium 3073mg	134%
Total Carbohydrate 22.20g	8%
Dietary Fiber 7.30g	26%
Total Sugars 2.30g
Protein 405.00g	810%

Vitamin D 0IU	0%
Calcium 398mg	31%
Iron 44mg	242%
Potassium 5432mg	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.

Source of Calories

Fat: 70.9%

Protein: 27.6%

Carbs: 1.5%