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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Moroccan Leg of Lamb With Mint Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions