Leg of Lamb, Slow-Roasted Moroccan Style

Total time: 3 hours 30 minutes


  • 2lb  - 3 lb leg of lamb
  • 2 tbs soft butter
  • 2 tbs olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp rosemary
  • 3 cloves garlic, crushed
  • 2 medium potatoes


  • Make a paste of the butter, oil, cumin, paprika, rosemary and garlic.
  • With a sharp knife make slits all over the lamb.
  • Spread the paste on the lamb, covering it as best you can.
  • Roast for 10 minutes at 425F (220C).
  • Reduce temperature to 315F (160C) and roast for 3 hours, basting with pan juices every 30 minutes.
  • 45 minutes before lamb is set to be done cut potatoes into large chunks and add to roasting pan, stir to coat with pan juices and continue to roast.
  • To serve: Remove lamb and allow to rest for 10 - 15 minutes before carving.
  • Put potatoes back into oven, (turn oven off) to keep warm.
  • When ready, slice lamb, arrange on platter with potatoes.