Moroccan Lamb Roast

This is the roast I make when I want dinner to feel like an occasion without actually being complicated. The marinade does most of the work — blend it, coat the roast, let it sit, then roast — and the Ras El Hanout spice blend gives it a warm, unmistakably Moroccan flavor.

Lamb tends to get overlooked next to beef, but it’s actually higher in omega-3 fatty acids and comes out ahead on every essential amino acid. Two slices cover more than three-quarters of your daily B12 and a big share of your zinc and selenium for the day.

If you want it more well-done for easy leftovers, bake until the outer third hits 135°F and let it rest, covered, for 10 minutes — the center stays rare, so it reheats beautifully. Or go low and slow for a fall-apart version that shreds perfectly for tacos or gyros.

SarahThyme

Moroccan Lamb Roast

A Moroccan-spiced leg of lamb roast with cumin, paprika, cinnamon, and a bold sweetness from onion — a tender, juicy dinner centerpiece.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Servings: 8 servings (2 slices each)

Course: Main Course

Cuisine: Mediterranean

Calories: 291.8

Ingredients Method Nutrition Notes

Ingredients

  

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Marinade

• 2 medium sweet onions whole
• 6 cloves garlic
• 1 tbsp fresh ginger
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 tsp sea salt
• 1 tsp black pepper
• 2 tbsp (1oz) Ras El Hanout seasoning

Meat

• 24 oz lamb roast, leg (edible portion)

Method

 

1. Blend the marinade ingredients (onion, garlic, ginger, lemon juice, olive oil, rosemary, thyme, salt, pepper, Ras El Hanout) until smooth, about 20 minutes.
2. Coat the lamb roast in the marinade. Let it rest and marinate for 1-2 hours, coming up to room temperature before roasting.
3. Roast at 450°F for 30 minutes, then broil on high for 5 minutes to brown, for medium-rare. For good leftovers, bake until the outer third of the meat reaches 135°F, then rest, covered, for 10 minutes — the middle stays rare, so it reheats well without overcooking.
4. Alternatively, bake low and slow until fall-apart tender — great shredded for tacos or gyros.

Nutrition

Calories: 291.8kcalCarbohydrates: 6.3gProtein: 22.9gFat: 18.2gSaturated Fat: 5gPolyunsaturated Fat: 1.48gMonounsaturated Fat: 9.91gTrans Fat: 0.5gCholesterol: 74.8mgSodium: 484.1mgPotassium: 346.01mgFiber: 2.3gSugar: 1.4gVitamin A: 1.42IUVitamin B1: 0.1mgVitamin B2: 0.21mgVitamin B3: 5.34mgVitamin B5: 0.64mgVitamin B6: 0.21mgVitamin B12: 1.84µgVitamin C: 5.76mgVitamin D: 0.5µgVitamin E: 1.22mgVitamin K: 14.38µgCalcium: 71.14mgCopper: 0.14mgFolate: 28.05µgIron: 2.74mgManganese: 0.17mgMagnesium: 26.63mgPhosphorus: 180.15mgSelenium: 23.31µgZinc: 3.92mgCholine: 89.33mgNet Carbohydrates: 3.46g

Notes

Recipe ideas: Bake low and slow for a shreddable roast — great on tacos or in gyros. For exact times/temps by doneness and cut, see the American Lamb Time & Temperature Guide.

Diet notes: Gluten free, dairy free, Whole30 compatible (confirm your Ras El Hanout blend has no additives).

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