1. Lamb with the bone in is marinated in a combination of spices including
butter, garlic, cumin seeds, cayenne pepper and salt and roasted until moist and
tender in this gourmet cooking recipe adapted from Around the World in 450
Recipes by Sarah Ainley. Serve Moroccan-style roasted leg of lamb with boiled or
buttered potatoes as well as green beans and broccoli for a complete Sunday
feast.
Spices are extensively used in Moroccan cuisine, particularly turmeric,
paprika, cumin, saffron, cinnamon, nutmeg, cardamom, ginger, coriander, cloves,
andpepper. These spices are often combined and used as a spice rub for chicken,
beef and lamb. Other herbs like mint, cilantro, basil and parsley are also used to
add flavor, and tempered with lemon juice and zest. In this simple recipe for
lamb, only a few spices are used to allow the natural flavor of the lamb meat to
stand out. The result is a subtly spicy dish with an irresistible aroma. This
marinade can also be used for chicken, beef or seafood.

2. The lamb must be marinated for at least two or three hours, and even
better if you can marinade it overnight. This will allow the meat to absorb the
aromatic flavors. Ideally, the leg of lamb should be about three and a half pounds
as suggested in this recipe, but you can also use a smaller lamb. Take note that
the cooking time of the lamb will vary depending on its size. The cooking time will
also depend on your preferred doneness, whether you want it well-done,
medium, or pink meat.
Traditionally, a whole lamb is roasted on a spit over a fire or in the ground.
Also called “mechoui,” the lamb is slowly roasted until tender enough for the
bone to be pulled out of the meat. Slow roasting the lamb in a very low
temperature takes up to nine hours depending on how thick the meat is. This
modern method shortens the cooking time of the roast lamb.
Ingredients
 1 (3 ½ lb.) leg of lamb (bone in)
 3 tablespoons butter
 2 cloves garlic, minced
 ½ teaspoon cumin seeds
 ¼ teaspoon paprika
 Cayenne pepper
 Salt

3. Preparation Instructions
1. Trim off any excess fat from the leg of lamb. Across the top of the lamb, make 3
to 5 diagonal cuts.
2. In a bowl, combine butter, garlic, cumin, paprika, a pinch of cayenne pepper,
and salt to taste. Spread this mixture over the lamb, pressing down to help it
adhere. Refrigerate for at least 2 hours.
3. Preheat the oven to 435 degrees F. Place the lamb in a roasting pan and cook
for 15 minutes. The butter will burn. Reduce the oven temperature to 350
degrees F. and cook for 1 ½ to 2 hours, or until an insta-read thermometer reads
160 degrees F. for medium or 170 degrees F. for well done. Baste several times
during cooking.
4. Remove the leg of lamb from the roasting pan and serve right away. The lamb
may be carved for serving, or offer it in traditional Moroccan style, pulled.