Moroccan Leg of Lamb

Pat the leg of lamb thoroughly dry with paper towels. This is crucial for a good crust.

Using a sharp knife, make small, shallow incisions (about 1-inch deep) all over the surface of the lamb. These pockets will hold the garlic and allow the spice rub to penetrate.

Make the Moroccan Spice Rub:

In a small bowl, combine all the spice rub ingredients: ground cumin, ground coriander, smoked paprika, ground ginger, ground turmeric, cinnamon, cayenne pepper, ground cloves, black pepper, and salt. Mix well.

Rub and Marinate the Lamb:

Take the sliced/smashed garlic cloves and insert them into the incisions you made in the lamb.

Drizzle the olive oil over the lamb and rub it all over.

Generously sprinkle the Moroccan spice rub over the entire surface of the lamb, pressing it in firmly to adhere. Ensure it's well coated.

Place the rubbed lamb in a large, non-reactive dish or a clean roasting pan. Cover tightly with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld.

Prepare for Roasting:

Preheat your oven to 150°C (300°F). This low temperature is key for slow roasting.

Scatter the chopped onion, carrots, and celery at the bottom of your roasting pan. This aromatic bed will elevate the lamb, prevent sticking, and add flavor to any pan juices.

Place the seasoned leg of lamb on the rack (or directly on the vegetables if no rack) in the roasting pan.

Pour the chicken or beef broth into the bottom of the roasting pan, around the vegetables (not directly on the lamb). This will create a moist environment and prevent the pan juices from burning.

Slow Roast the Lamb:

Place the roasting pan in the preheated oven.

Roast for 3.5 to 4.5 hours, or until an instant-read meat thermometer inserted into the thickest part of the lamb (avoiding bone if present) registers your desired doneness:

Medium-Rare: 57-60°C (135-140°F)

Medium: 63-65°C (145-150°F)

Well-Done (fall-apart tender): 75°C (167°F) or higher. For a truly fall-apart texture, aim for 80-85°C (175-185°F).

Note: For slow roasting, aim for the higher temperatures if you want that super tender, shreddable consistency.

If the pan juices dry out during cooking, add a little more broth or water to keep the bottom of the pan moist.

Rest and Serve:

Once the lamb reaches the desired internal temperature, remove the roasting pan from the oven.

Carefully transfer the lamb to a cutting board. Tent it loosely with foil and let it rest for at least 20-30 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and succulent result.

While the lamb rests, you can make a simple pan sauce if desired by straining the pan juices, skimming fat, and reducing them slightly.

Slice or pull apart the tender lamb. Garnish with fresh mint or cilantro.