Moroccan-Style Roast Leg of Lamb

Moroccan-Style Roast Leg of Lamb

Leg of lamb, bone in

1T finely chopped fresh mint or 1t dried mint

2t fresh lemon juice

1/2t ground cumin

1/2t slat

4t olive oil

2t paprika

3 cloves of garlic, minced

Pinch of cayenne

Freshly ground pepper


1. Preheat the oven to 375. In a small bowl, thoroughly combine the oil, mint, paprika, lemon juice, garlic, cumin, cayenne, salt and pepper. Rub all over the lamb. 

2. Place the lamb on a rack in a shallow roasting pan. Roast until tender and an instant-read thermometer inserted in the lamb, (not touching the bone) registers 155 F for medium, about 1 to 1 ½ hours. Let stand 10 minutes before cutting. 

NOTE: The lamb roast can be cooked on a BBQ using a rotisserie. Put a tinfoil pan under the roast to catch the grease so that you can prevent flare-ups. 

Note: this image is not of this recipe - apparently I forget to take pictures of it!