About
This Moroccan spiced lamb is marinated in aromatic herbs and spices with a hint of citrus and earthy tahini.
This makes a great alternative to the typical Sunday roast served with cauliflower cous cous or roasted vegetables.
Ingredients
- 26 ½ ounce butterfly lamb leg
- 2 teaspoon tahini
- 1 teaspoon ginger, ground
- 1 teaspoon cumin, ground
- 1 teaspoon lemon peel or zest raw
- 1 teaspoon coriander leaf, dried
- 1 1 teaspoon ras el hanout
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cinnamon, ground
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the olive oil, tahini, lemon juice, zest, herbs, spices and salt and pepper to a mixing bowl. Stir to combine forming a thick paste.
- Add the lamb to a shallow dish and rub the paste liberally all over the meat. Transfer to the fridge to marinade for a minimum of two hours.
- Remove from the fridge and transfer to the oven to roast for 35-40 minutes or until cooked to preference. Once cooked, remove the lamb from the oven and cover with foil. Rest for 20 minutes before carving.
Nutrition Facts
- Servings: 4
- Calories: 335.8kcal/218.7kJ (per serving)
- Fat: 16.8g (per serving)
- Carbs: 3.2g (per serving)
- Protein: 44.6g (per serving)
