Aromatic spice-rubbed roast lamb Marrakesh style. 11 fragrant spices go into this scrummy recipe. The aroma of a Marrakesh Bazaar in your own kitchen. Yum! | theyumyumclub.com
First, gather all of the spices together to make the rub.
If you have a blender then place all of the spices in the blender, If you do not have a blender then you will need to use a pestle and mortar.
Blender all of the spices together.
Now, wash the leg of lamb and remove any excess water.
Peel the garlic cloves and slice in half. If you only have small cloves then peel 8 but do not slice in half.
Lightly score the top of the leg of lamb and then make 8 random holes with a small knife and stuff one piece of garlic in each one.
Now, drizzle olive over the top of the leg of lamb and rub in all over.
Generously sprinkle the spice rub over the lamb and rub in all over. If you have time, leave this to marinade for a couple of hours although this is not necessary.
Preheat the oven to 180C / 160C Fan
Now, slice the onions and lemons into wedges, remove the seeds from the lemons, and place the lamb on top of the wedges in a large roasting tray.
Mix 2 tbsp of the spice rub into the water and then pour this around the lamb.
Cover the roasting try tightly with kitchen foil and place in the oven. Roast the lamb for 4 hours checking every now and then to make sure the liquid has not boiled dry. If it starts to then just add a little more water.
After 4 hours remove the foil and increase the oven temperature to 200C /180C Fan and roast for 20-30 minutes until the skin crisps up a little.
Now, remove from the oven and rest for 15 minutes.
The delicious spicy lamb is now ready to serve. Either slice like a roast or pull away with forks like pulled pork. Whichever you fancy. Sprinkle with chopped fresh mint. We had it with roast potatoes and mixed steamed vegetables. However, this lamb can be served with rice or even couscous. Either way, it's yummy!!