Moroccan Spiced Leg of Lamb Recipe

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serves: 6
Skill: easy
Prep: 10 min
Cooking: 25 min

Nutrition per portion

Calories 318 kCal 16%
Fat 22g 31%
  -  Saturates 9g 45%


  • 2 level tbsp ras-al-hanout
  • 3tbsp olive oil
  • 4 garlic cloves, peeled and chopped
  • 1 leg of lamb, approx 2.25kg (5lb), butterfly boned
  • lemon wedges, to serve


  • Mix together the spice blend, olive oil and garlic, and rub all over the lamb. Place the lamb in a ziplock bag and marinate overnight in the fridge.

  • Heat a barbecue, season the lamb with salt and place on a hot barbecue for 25 to 30 minutes, turning occasionally. Remove from the barbecue, cover with foil and leave to rest for 10 minutes before slicing.

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