Roasted Leg of Lamb with Chermoula

Time

Prep 25 min · Cook 120 min · 145 min total

Difficulty

medium

1. 1

   Make the Chermoula by mixing the onion, garlic, parsley, coriander, cumin, turmeric, Harissa, lemon juice and olive oil, and leave to stand for an hour.

2. 2

   Cut down into, but not through, the meat, open and flatten as much as possible. Spread the Chermoula onto the meat, roll it up, secure with skewers or tie with string If there is any Chermoula left over, spread it over the meat.

3. 3

   Wrap the meat, leave to marinate, preferably for a day, in the fridge. Next day: remove the meat from the fridge at least one hour before cooking.

4. 4

   Preheat oven to 375 degrees F. Put the meat in a roasting tray, put in the oven and after 20 minutes lower the heat to 350F Roast 35 minutes per lb or longer.

5. 5

   When the meat comes out of the oven, wrap it in aluminum foil, let it rest for 20 minutes, then carve in slices and serve.

   20 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.