Morrocan Leg of Lamb Roast
Warning! The following post contains scenes of an obscene nature. If you’re vegan 😅.

Morrocan Roasted Leg of Lamb

I’m not a fan of those sites that start every recipe with: “The roasted leg of lamb can be traced back to the 8th century when sheikh Abdul Mohammed Alzalamb ordered his 7th wife to . . . “. I’ll just get straight into the recipe, you can google the rest.

Note: This recipe is just for the lamb. The sides are like all the civilians who run away from the bad guy. We don’t get to see all their names in the credits.

Ingredients

Spice Rub

Before Oven time once the rub is done

Drizzle and rub the legs with the oil. Make a few incisions into the meat and stuff those with garlic cloves and sprigs of thyme. Grind some salt on to the legs, add the Morrocan spice blend moderately and repeat for the BBQ and Steak and chops blend. Add a small amount of turmeric and cumin powder as they can overpower the meal. Rub the legs until they are covered in the spice blend.

Finishing touches

Chop the onions into quarters. Halve and deseed the snacking peppers. Place around the legs in a roasting tray. Crush half of the stock cube into a mug and add boiling water. Pour around legs to avoid washing off spices. crush remaining half and repeat water process.

Cooking time

Preheat oven to a low heat i.e. 135 - 155 Degrees Celsius. Cover roasting tray with foil and place in the oven to cook. Roast for between 5 and 6 hours, with you flipping the legs over every hour. Top up with water as it runs out to get a delicious sauce to pair with your meals, while avoiding the burnt tray flavour.
['Victor Motha']
['Food', 'Recipe', 'Cooking', 'Foodies', 'Lamb']