Almost-Spit-Roasted Moroccan Lamb Recipe (2024)

Did this with a 3lb. bone in leg chunk. Took about 3 hours total. Used one stick of butter, eyeballed about 2/3 spice amounts. Turned out amazing.
Don't be afraid of the caramelized burnt bits in the bottom of the pan. It's lamb candy.

I made this for a Sunday dinner. It was well received. I added thickly chopped onions and garlic about 2 hours in which caramelized really nicely and added wonderful flavor to the butter (be sure to add extra salt). I also carrots and potatoes in the last hour and zucchini in the last 30min to the roasting pan. I basted these veggies with the drippings from the meat and added a bit of salt and herbs. Ther were beautifully caramelized and everyone loved the roasted veggies on the side.

Downscaled for Two1 ½ lb. front quarter of lamb3 tablespoonsunsalted butter, softened1/2 teaspooncumin seeds, lightly toasted and finely ground1/2 teaspooncoriander seeds, lightly toasted and finely ground1/2 teaspoonpaprika1-1/2 eachgarlic cloves, smashed to a paste with a little salt

Probably the best lamb I've ever made. Followed the recipe exactly and based like clockwork. A 13 lb cut, trimmed to 11 lbs, took 4-1/2 hours. I dropped heat to 325 for the last 2 hours but didn't tent. Very dark crust looked a bit burnt but was still juicy and incredibly flavorful. Rave reviews from all diners.

Followed this recipe very closely. Took closer to 5 1/2 hours, but I didn't tent it, to ensure a barkier crust. It turned out to be among the very best lamb I've ever made. It's not an expensive cut, which makes it a great way to feed a lot of appreciative people. Highly recommended.

Certainly. Fill your cooler with hottest tap water you can draw. Close lid and let it sit for 30 minutes. Better yet, boil water in your largest pots and pour in cooler. Empty cooler. Wrap lamb tightly in foil with some of the sauce, place in in cooler. Cover with old blankets and/or towels, then cover all with a thick layer of newspaper. Close the lid. Meat should remain hot for 4-6 hours. It should actually hold it 8 hours.

This was delicious, and the cut of meat was not expensive. Toasting and grinding the spices was a revelation. I would try this rub on a regular leg of lamb next time to yield more meat.

Can you freeze after cooking

I️ made this lamb with a 1/2 cut bone-in leg of lag. Followed the directions for that amount and roasted in the oven. It was absolutely easy and the most delicious roast lamb I’ve had. I️ eat plenty lamb because my family loves it, all but my fat phobic son. Well, he loved this lamb!

This was excellent. I placed the lamb on a raised rack above a sheet pan and when there was 1 hour left through I added thick cut carrots, potatoes, and garbanzo beans, which I had tossed lightly with some harissa, salt, and olive oil. Once I took the lamb out I cranked the heat up to 475 to crisp everything else up. I served with a grated garlic and lemon yogurt sauce. Amazing!

So good. Lost this in the file- too many lamb dishes saved.Served this at a Caftan themed birthday party- so delicious!

I followed the comment for 2 people. I got a 1.5 on leg (shank), I did use a bit more butter and 4 times the garlic. I would add more garlic. I added broccoli, onion, garlic cloves, and chunks of zucchini to the pan, the veg shrank a lot and was, honestly, the best part. I would add what looks like too much and give it a stir each time you baste. It was very good. I am not the largest fan of lamb, but the style of cooking flattened some of the gaminess.

Pimenton is a hot smoked paprika. What I’m wondering though, is what kind of paprika is called for in the recipe? I have sweet Hungarian and Vera (Spanish, smoked, not hot) also in my pantry.

What is pimeton? I thought it was paprika and that’s what a google search shows. Any suggestions?

Used a 3.5 lb. boneless leg of lamb; roasted 2.5 hours. As others suggested, I added potatoes and carrots for the last 45 minutes. I planned for extra, so the drippings will become a rich gravy to go in a lovely meat pie using the leftover meat, carrots and potatoes.

Made this recipe twice now. Following it exactly. It is just to most delicious lamb I've ever had!

Flavor was very good, used leg i.s.o shoulder. Due to using the leg should've watched out better for the meat drying out a bit. Might bump up to 5 after retrying with lamb shoulder.

Used this recipe/technique on goat shanks. Luxurious. I could have been more generous with the salt though

Can you freeze after cooking

how is this supposed to fit into a nyc-sized oven? any tips?

Downscaled for Two1 ½ lb. front quarter of lamb3 tablespoonsunsalted butter, softened1/2 teaspooncumin seeds, lightly toasted and finely ground1/2 teaspooncoriander seeds, lightly toasted and finely ground1/2 teaspoonpaprika1-1/2 eachgarlic cloves, smashed to a paste with a little salt

Has anyone tried this recipe with the reverse sear method (serious eats)? If so, do you still need to baste it so often? Thanks.

I️ made this lamb with a 1/2 cut bone-in leg of lag. Followed the directions for that amount and roasted in the oven. It was absolutely easy and the most delicious roast lamb I’ve had. I️ eat plenty lamb because my family loves it, all but my fat phobic son. Well, he loved this lamb!

Could this be made ahead of time? I am invited to a potluck dinner and want to bring this.