Moroccan Leg of Lamb With Mint Dressing Recipe

Name: Moroccan Leg of Lamb With Mint Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9-to-11-pound bone-in leg of lamb, trimmed of fat and membrane; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; ⅓ cup fruity-tasting olive oil; ⅓ cup lemon juice; 1 tablespoon lemon zest; 2 tablespoons minced garlic; 1 tablespoon harissa (Moroccan chili paste), more for serving; 1 teaspoon whole coriander seeds, toasted and crushed; 1/2 teaspoon ground cumin; Mint dressing

Servings: persons

1 9-to-11-pound bone-in leg of lamb, trimmed of fat and membrane
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
⅓ cup fruity-tasting olive oil
⅓ cup lemon juice
1 tablespoon lemon zest
2 tablespoons minced garlic
1 tablespoon harissa (Moroccan chili paste), more for serving
1 teaspoon whole coriander seeds, toasted and crushed
1/2 teaspoon ground cumin
Mint dressing

1
Score meaty side of lamb in a diamond pattern of 1/4-inch-deep cuts about 1 1/2 inches apart.
2
Season with salt and pepper, and place scored-side up in a large roasting pan.
3
In a small bowl, whisk olive oil with lemon juice, lemon zest, garlic, harissa, coriander seeds and cumin.
4
Pour marinade over lamb and massage into crevices.
5
Cover pan with aluminum foil and refrigerate 2 1/2 hours or overnight.
6
Remove from refrigerator 1 1/2 hours before cooking to return lamb to room temperature; in last 15 minutes, heat oven to 450 degrees.
7
Remove foil from pan and place pan on middle oven rack; turn heat down to 350 degrees.
8
Roast, basting lamb with pan juices every 1/2 hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1 3/4 hours total.
9
Remove from oven, tent loosely with foil, and let rest 15 minutes before carving.
10
Serve with harissa and mint dressing.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 9-to-11-pound bone-in leg of lamb, trimmed of fat and membrane, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, ⅓ cup fruity-tasting olive oil, and more.

Yes, Moroccan Leg of Lamb With Mint Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Leg of Lamb With Mint Dressing

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