Moroccan Chermoula Roast Lamb: Flavorful Oven-Roasted Delight

Roasted Leg of Lamb with Chermoula 🍖🌿

Description: Don’t limit the use of the Chermoula to just this dish; also use it with chicken or pork. This can also be cooked on the barbeque. Harissa is a Moroccan spice paste and you can probably find it in the Asian supermarkets. Cooking time does not include marinating time.

• Servings: 6
• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours and 25 minutes
• Calories: 433.5 per serving
• Fat Content: 37.5g
• Saturated Fat Content: 10.9g
• Cholesterol Content: 78.2mg
• Sodium Content: 66.8mg
• Carbohydrate Content: 3.2g
• Fiber Content: 0.5g
• Sugar Content: 1g
• Protein Content: 20.7g

Ingredients:

• 1 1/2 – 2 lbs boneless leg of lamb
• 1 onion
• 3 cloves garlic
• 4 tbsp fresh parsley
• 4 tbsp fresh coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tbsp harissa
• 2 tbsp lemon juice
• 1/2 tbsp lime juice
• Olive oil
• Salt

Instructions:

1. Make the Chermoula: In a bowl, mix together the onion, garlic, parsley, coriander, cumin, turmeric, harissa, lemon juice, and olive oil. Allow the flavors to meld for at least an hour.

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2. Prepare the Lamb: Lay the boneless leg of lamb flat and make cuts into the meat, being careful not to cut through completely. Open and flatten the meat as much as possible.

3. Spread the Chermoula: Evenly spread the Chermoula mixture onto the lamb, making sure to coat all surfaces. Roll up the lamb and secure it with skewers or tie with kitchen string. If there’s any Chermoula left, spread it over the meat.

4. Marinate the Lamb: Wrap the prepared lamb in plastic wrap and let it marinate in the refrigerator, preferably overnight, to allow the flavors to penetrate the meat.

5. Preheat the Oven: Remove the lamb from the refrigerator at least one hour before cooking to bring it to room temperature. Preheat the oven to 375°F (190°C).

6. Roast the Lamb: Place the marinated lamb in a roasting tray and roast in the preheated oven for about 20 minutes. Then, lower the heat to 350°F (175°C) and continue to roast for approximately 35 minutes per pound, or until the internal temperature reaches your desired level of doneness.

7. Rest and Serve: Once cooked to perfection, remove the lamb from the oven and carefully wrap it in aluminum foil. Allow it to rest for at least 20 minutes before carving. This resting period allows the juices to redistribute, resulting in a tender and juicy roast. Slice the lamb and serve hot, accompanied by your favorite sides.

This succulent Roasted Leg of Lamb with Chermoula is bursting with Moroccan flavors and makes for an impressive centerpiece for any gathering or special occasion. Enjoy the aromatic blend of spices and herbs, perfectly complemented by the tender and juicy lamb. Serve it up with couscous, roasted vegetables, or a fresh salad for a memorable meal that will transport you to the vibrant streets of Morocco.