Moroccan Roast Lamb
- 60 Mins
- 90 Mins
- 19 Ingredients
- Medium
Looking for inspiration for Easter? This Roast Lamb recipe will certainly get your tastebuds tingling. Our Extra Fine Selection blend of the Moroccan spice Ras El Hanout is dominated by a mixture of cloves, coriander, paprika, black pepper and cardamom. This mix gives the lamb an exquisitely intense, rich flavour.
What to shop
No of portions
| Lamb |
|---|
| 3 tbsp Santa Maria Moroccan Ras El Hanout |
| 3 tbsp Rapeseed oil |
| 2 tbsp Lemon juice |
| 1 tsp Santa Maria Rock Salt |
| 2 cloves Garlic, finely chopped |
| 1 kg Lamb (boneless leg) |
| Cacik - Turkish Tzatziki |
|---|
| 300 ml Turkish yoghurt, low fat |
| 1 Cucumber, peeled and grated |
| 1 tsp Santa Maria Rock Salt |
| 1 clove Garlic, grated |
| 1 tbsp Fresh mint, chopped |
| 1 tsp Lemon juice |
| 1 tbsp Olive oil |
| To serve |
|---|
| 1 handful Fresh coriander |
| 1 packet Pitta |
How to prepare
- Mix the Moroccan Ras El Hanout with the oil, lemon juice, salt and garlic to make a marinade.
- Place the lamb in a plastic bag and add the marinade. Squeeze all the air out of the bag and seal. Place in the fridge for at least one hour, but preferably overnight.
- Remove the meat and let it sit until it's at room temperature.
- Preheat the oven to 200° C (390° F).
- Place the roast in an ovenproof dish and rub the meat all over with the marinade. Put the roast in the oven and cook for about 1½ hours. The meat should be pink when ready, about 58° C (140° F) on an inserted meat thermometer.
- Remove dish from the oven and leave the meat to rest for at least 15 minutes before carving.
- Cut into thin slices and place in a pitta bread.
- Make the Cacik by mixing the yoghurt, cucumber, salt, garlic, mint, lemon and olive oil in a bowl.
Tip! Serve with chopped coriander, avocado, red onion marinated in lemon juice, crumbled feta cheese and chopped tomatoes.
Alternative recipe:
Cook the Moroccan Roast Lamb with seasonal vegetables and cous cous, or new potatoes.
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