Recipe: Moroccan-style roast lamb

Roast dinners have got to be one of the most satisfying of meals ever. I crave roast chicken at times, almost like a drug, and adore sitting down to a steaming plate of perfectly cooked meat with roast potatoes, veg and thick gravy. I’m salivating just thinking about it!

Our friends Christa and Candy have been visiting from Cape Town and came over for late lunch last Sunday. I’d been harbouring hopes of a barbecue but the weather took a turn towards dampness (LOTS of rain) and chilliness, so only one thing for it…get something roasting in the oven.

We’re pretty traditional usually, but I’d tried this a few weeks back and it was so totally amazing, filled with flavours and with melt-in-the-mouth tenderness, so I decided it had to be the way to go. Cooked for a couple of hours, it filled the kitchen with the most tempting of aromas and the taste, well, simply stupendous!

While I’m here I need to wish myself happy bloggiversary! My blog turned 1 yesterday and this will be my 152nd post. Unfortunately we are having internet issues at home (come on BT, sort it out!), so I am a day late in wishing myself happy first birthday. I’m going to the Fifth Floor Bar at Harvey Nichols tonight to catch up with Shirley, from Australia and have a sneaky glass of bubbles to celebrate.

Are you enjoying it? Are you loving it? What do you want? Let me know your thoughts and what you’d like to see more of.

Here’s the recipe – give it a try.

Serves 6

The most delicious roast leg of lamb
The most delicious roast leg of lamb

2kg leg of lamb, on the bone

175g salted butter, softened

4 garlic cloves, peeled

1 tsp sea salt

2 tsp ground coriander

2 tsp ground cumin

2 tsp paprika

Half tsp cayenne pepper

Place the garlic cloves into a pestle with the salt and grind to a paste. Add the other spices.

Mix together with the softened butter.

Make small slits all over the lamb, going quite deep into the meat so the flavours can infuse.

Spread generously with the butter and leave for about 4 hours.

Cook the meat at gas mark 8 (220C) for 30 mins and then turn it down to gas mark 5 (190C) for 30 mins per 450g.

For the last hour add chunks of onion and carrots into the dish with the lamb and roast in the juices. Pour over 2 handfuls of dried apricots and a handful of flaked almonds for the last 10 mins of cooking.

Take the lamb out and rest for 10-15mins, covered with foil. Leave the vegetables to carry on cooking.

Carve thinly and serve with roast or mashed potatoes.


  1. Yes I am …..enjoying it.Think your recipes are brilliant and also love the way you illustrate your love for what you do ! Makes us want to hop on a plane and come and join you! Sounds delicious !

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