Recipe for Spiced and Tender Lamb Leg

 

 

 

 

Ingredients :

• 1 lamb leg (2.5 kg)
• 6 tbsp olive oil
• 4 tsp garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp paprika powder
• 1 tsp ginger powder
• ½ tsp ceylan cinnamon powder
• 1 tsp five peppercorns blend
• 1 pinch of Alep chilli pepper
• 1 tbsp Chopped thyme
• 1 tbsp Chopped Rosemary
• 1 Preserved lemon
• Guérande fleur de sel

Preparation : 

• Lightly oil a large ovenproof dish. Place the lamb leg with the fat side up. Use a sharp knife to score the fat.

• In a bowl, mix the olive oil, garlic paste, all the spices and herbs, and the Beldis lemon. Do not add salt to the marinade to avoid drying out the meat.

• Generously coat the lamb leg with the marinade, making sure the spices penetrate the scores. Use a brush or massage directly with your hands.

• Place the lamb in the middle-lower rack of a preheated oven at 150°C (thermostat 5) for 2 hours.

• Then lower the temperature to 100/110°C for an additional 1 hour and 30 minutes (add 30 minutes for well-done meat).

• Regularly baste the lamb with its juices to keep it moist and flavorful.

• At the very end, you can lightly sprinkle with Fleur de Sel.