Sunday, May 8, 2016

Moroccan Roast Lamb

Mother's Day saw many of the family get together... well Noel's family as my mam lives in Queensland.  It was great to catch up with everyone again and enjoy not only each other's company but a feast (as we all love food). We decided to break away from the traditional roast dinner that we have most times and have a Moroccan taste adventure.  I was actually quite worried how this would be received as it was outside the norm for the Murray family. 
To my surprise it was enjoyed by everyone and there were lots of comments about the flavour on the lamb.  I have to say there is nothing more enjoyable than making your own marinade - knowing what is in it and especially as I picked some of these herbs from my own herb pots.  Moroccan flavours are just magical - they just make your tastebuds dance with every mouthful.  The fresh herb flavour envelope with heat from the chilli and spices mixed with the sourness of lemons combined to make perfect tastebud harmony.
My only disappointment was the actual way the lamb looked when it came out of the weber.  To be honest I think this dish would have been better cooked in the oven as the marinade may not of charred as much.  (So apologies about the finished product picture).
Moroccan Roast Lamb
(Recipe adapted from

Serves: 8
SmartPoints per Serve: 7

1/3 cup chopped fresh coriander
1/4 cup chopped fresh continental parsley
3 garlic cloves, coarsely chopped
1 long fresh red chilli, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
juice of 1 lemon
freshly ground pepper
2 tablespoons olive oil
2 kilogram leg of lamb, trimmed
Process the fresh coriander, chopped parsley, garlic, chilli, cumin, ground coriander, paprika, lemon, salt, pepper and oil in a food processor until coarsely chopped.

Score the lamb crossways. Rub the coriander mixture over the lamb and into the cuts. Cover and place in fridge for 2 hours or overnight to marinate.

Bring to room temperature before cooking.
Light coals in Weber and when coals are ready cook lamb for 1 1/2 hours or until cooked to your liking.
Alternatively, heat oven to 220 Celsius.
Place lamb in a roasting pan. Roast for 30 minutes. Drain fat.
Reduce oven to 180 Celsius. Add the water. Roast for 1 hour, adding more water if necessary, or until cooked to your liking.
Transfer the lamb to a platter, reserving the juices in the pan. Cover with foil. Set aside to rest.
Slice and serve.

1 comment:

Pete said...


Great blog! Your lamb looks delicious! Think we'll knock up a batch of your Moroccan marinade to try soon. We did a Moroccan recipe on our Weber too:

We cooked that lamb using the new weber GBS system Dutch Oven - traps in all the moisture and meat just falls apart. Found it works better than just roasting indirectly.

This was our greek recipe which turned out a lot better: