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.
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Moroccan Lamb Roast
Ingredients
Method
- Blend the marinade ingredients (onion, garlic, ginger, lemon juice, olive oil, rosemary, thyme, salt, pepper, Ras El Hanout) until smooth, about 20 minutes.
- Coat the lamb roast in the marinade. Let it rest and marinate for 1-2 hours, coming up to room temperature before roasting.
- 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.
- Alternatively, bake low and slow until fall-apart tender — great shredded for tacos or gyros.
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