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Heritage Spice-Rubbed Roast Lamb

This slow-roasted lamb features a bold spice blend inspired by Moroccan flavors, creating a fragrant and visually stunning centerpiece. The spice rub forms a crispy, caramelized crust, while the meat remains tender and juicy inside, with a warm, inviting aroma that fills the house. Perfect for holiday celebrations or special family dinners, it combines simple ingredients with a daring seasoning profile.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6
Course: Main Course
Cuisine: Moroccan-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg lamb leg boneless or bone-in, choose a tender cut
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 0.5 tsp cinnamon ground
  • 1 tsp smoked paprika preferably smoked
  • 2 tbsp pomegranate molasses optional, for brightness
  • 2 tablespoons fresh parsley or mint chopped, for garnish
  • to taste sea salt & black pepper for seasoning

Equipment

  • Roasting rack
  • Meat thermometer
  • Sharp carving knife
  • Mixing bowls
  • Baking tray with lip

Method
 

  1. Preheat your oven to 220°C (430°F) and position a roasting rack inside a baking tray.
  2. In a small bowl, mix together cumin, coriander, cinnamon, and smoked paprika until well combined, creating a vibrant spice blend.
  3. Rub the spice mixture generously all over the lamb, pressing it into every crevice to ensure an even coating and a fragrant crust.
  4. Place the seasoned lamb on the roasting rack inside the tray, fat side up to allow juices to baste the meat as it cooks.
  5. Roast the lamb at 220°C for 15 minutes to develop a deep golden crust, filling your kitchen with fragrant spices.
  6. Reduce the oven temperature to 180°C (350°F) and continue roasting for about 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part reads 60-65°C (140-149°F) for medium doneness.
  7. Every 20 minutes, baste the lamb with its own juices to keep it moist and enhance flavor development.
  8. Once cooked, remove the lamb from the oven and let it rest uncovered for 15 minutes; this allows the juices to redistribute and the crust to firm up.
  9. While the lamb rests, drizzle it with pomegranate molasses for a tangy, glossy finish that brightens the rich spices.
  10. Carve the lamb into thick slices, revealing the juicy interior and crispy, spice-coated crust.
  11. Garnish with chopped fresh parsley or mint for a fresh herbal contrast and serve hot, allowing the aroma to fill your table.

Notes

For an extra smoky flavor, add a pinch of chipotle powder to the spice rub. Adjust roasting time based on the size of your lamb and desired doneness. Always rest the meat to keep it juicy and tender.