Slow Roasted Moroccan Leg of Lamb with Ras El Hanout

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola is more budget-friendly.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots are lower in sugar, while raisins are less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide omega-3s, while sunflower seeds are economical.

Preheat the oven to 325°F (160°C).

Pat the leg of lamb dry with paper towels.

Rub the lamb with olive oil, ensuring even coverage.

Season the lamb generously with salt and black pepper.

In a bowl, mix garlic, onion, cumin, coriander, cinnamon, paprika, and ginger.

Spread the spice mixture over the lamb, massaging it into the meat.

Place the lamb in a roasting pan, bone side down.

Add chopped carrots, potatoes, and chickpeas around the lamb.

Pour lemon juice over the lamb and vegetables.

Cover the roasting pan tightly with foil.

Roast in the preheated oven for 3-4 hours, until the meat is tender and falling off the bone.

Remove the foil for the last 30 minutes to brown the lamb.

Let the lamb rest for 15-20 minutes before carving.

Garnish with fresh herbs and serve with dried apricots and almonds.

Cooking Techniques

Spice Level:

Allergens