I have mentioned before my love of all things slow cooked and this is yet another option that we love!
The ras el Hanout does have a bit of spice to it but the sweetness of the lamb comes through. I serve this with pitta bread, hummus, pistachio and coriander dip, quinoa tabbouleh and a green salad, a veritable feast!
3kg leg of lamb
80mls olive oil
zest and juice of 1 lemon
2 tablespoons ras el hanout
1 tablespoon ground coriander
2 tablespoon smoked paprika
3 garlic cloves
1/2 red onion
2 fire roasted capsicums, skin and seeds removed
salt and pepper
Start this recipe the day before cooking.
Process all of the ingredients, except the lamb and zatar, to form a thick paste.
Place the lamb on a chopping board and stab it all over with a large knife.
Spread the paste over the entire leg and pop into the fridge, covered, for the night.
The following day, preheat the oven to 140 degrees Centigrade.
Place the lamb in a roasting tin and spread over any excess marinade.
Sprinkle the zatar over the top.
Soak a piece of baking parchment in water, squeeze the excess water out and spread the parchment over the lamb, tucking it well in.
Next, cover the parchment with foil.
Place the meat in the oven and roast for 7 hours.
After 7 hours, turn the temperature up to 200 degrees Centigrade, remove the foil and paper, baste the meat with the fat in the roasting pan and return to the oven.
Bake for 20 minutes, baste again and bake for a further 20 minutes, you should have a crust forming over the meat by now.
Remove from the oven and allow to rest for 20-30 minutes, covered, before serving with hummus, bread and salads.
27 thoughts on “Slow Roast Leg Of Lamb Flavoured With Ras El Hanout and Zatar”
I love zaatar and I have a leg of lamb in the fridge. Perfect timing.
Oh enjoy leggypeggy! 🙂 Ros
That looks amazing! Great job 🙂
Thanks so much The Creators Toolbox! 🙂 Ros
This looks awesome!
Thanks Cooking For The Time Challenged, I love the way it goes in the oven and you can just forget about it! 🙂 Ros
I would have loved to see what a slice of that looks like. Beautiful.
Thanks Conor, it just falls off the bone, all you need is a couple of forks to pull it apart! 🙂 Ros
Oh this recipe is right up my street – have you compared slow cooked leg to shoulder – I usually opt for the latter?
Hi Laura, I often use shoulder but I wanted leftovers for pie fillings so the leg gave me more meat this time. 🙂 Ros
Good tip Ros – my problem is always that the good intentions to save leftovers often don’t materialise – hungry eyes….
Haha, I pitch some meat before the males get near it, that way I have leftovers when they think that they have demolished the whole thing, got to be sneaky!!! 🙂 Ros
Good tip – will try that next time!
That is my hubby’s favorite spice! He likes to put it on everything! lol.
He would love this then Lindsay! 🙂 Ros
Have to try this!
Enjoy Liz! 🙂 Ros
Reblogged this on casajos.
Thanks for the re blog Joanna! 🙂 Ros
Just love this picture of the lamb and I am sure it even tastes better.
Thanks for sharing
Thanks Oli, one of my faves! 🙂 Ros
Thanks Paleo With Cream! 🙂 Ros
This sounds fantastic, I’m so excited to try this!
Thanks Ashley, let me know how you get on? 🙂 Ros
That looks absolutely delicious! I love oven cooking as the major work is just in the initial preparation. Once its in the oven you can more or less forget about it and get on with other things.
And Ros, thank you for liking my site! with every like I’m discovering more and more of the blogging world. Still very much touch and go, but one step at a time I guess.
Thanks so much zfahmy! Welcome to this funny blogging world! I’ve only been doing it around 18 months but I love sharing recipes and getting new ideas from around the world, loved your chicken with lemon and olives recipe! Take good care 🙂 Ros