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Let Me Tell You Why This Works
I’ll be honest—I used to be completely intimidated by cooking leg of lamb. It felt too fancy, too expensive to mess up, and way too complicated for a regular Tuesday night. But here’s the thing: I discovered this Moroccan-spiced version during a particularly ambitious dinner party phase, and now my family practically demands it for every special occasion. The preserved lemons add this incredible tangy brightness that cuts through the rich lamb, and the spice blend makes your whole house smell like you hired a professional chef. My neighbor actually knocked on my door last time asking what smelled so amazing (and if I had any leftovers).
Here’s the Thing About This Recipe
What makes this lamb so special is how the Moroccan spices create this beautiful crust while keeping the meat incredibly tender inside. The preserved lemons—don’t worry, I’ll tell you exactly where to find them—add this amazing salty-sour punch that transforms the whole dish from good to “where has this been all my life?” I learned the hard way that good spice blend makes all the difference, and the long, slow roasting means you literally can’t mess this up. It’s honestly that forgiving.
The Lineup – Let’s Talk Ingredients
Good bone-in leg of lamb is worth hunting down at your butcher or even calling ahead to your grocery store’s meat department. I always go for about 4 pounds because someone inevitably wants seconds (and thirds, if I’m being honest). Don’t cheap out here—this is your centerpiece.
Moroccan spice blend can be found in most grocery stores now, but if yours doesn’t carry it, grab some online or make your own with cumin, coriander, cinnamon, and paprika. I learned this after wandering three different stores looking for it.
Preserved lemons used to stress me out until I found them in the international aisle near the olives and pickles. They look like little yellow gems in a jar, and honestly, they keep forever in your fridge (shocking, I know). If you absolutely can’t find them, lemon zest works in a pinch, but the preserved ones are what make this dish sing.
Fresh garlic because the jarred stuff just doesn’t have the same punch, and good olive oil because we’re being fancy here. I always grab an extra lemon for garnish because the fresh parsley looks so pretty against that golden crust.
Here’s How We Do This
Start by cranking your oven to 325°F—this low and slow approach is key to keeping your lamb tender. Here’s where I used to mess up: I’d rush and go too hot, ending up with tough meat that nobody wanted to eat.
Now for the fun part—making your spice paste. Mix that Moroccan spice blend with minced garlic, diced preserved lemons, olive oil, salt, and pepper until it looks like the world’s most delicious wet sand. Don’t be shy with the preserved lemons; they’re doing serious flavor work here.
Pat that lamb dry until it practically squeaks—seriously, this matters for getting a good crust. Then massage that spice mixture all over the lamb like you’re giving it a spa treatment. Get into all the nooks and crannies because every bite should have flavor.
Plop it in your roasting pan (I line mine with foil because cleanup is life) and slide it into the oven. This takes maybe two and a half to three hours, but here’s my secret: every oven has its own personality, so use a meat thermometer. You’re looking for 145°F for medium-rare, though I usually go a bit higher because my family likes it more done.
The hardest part? Letting it rest for 15 minutes before slicing. I learned this trick from my neighbor—it keeps all those beautiful juices from running out when you cut into it.
If This Happens, Don’t Panic
Lamb looks too dark on top? You probably have a hot oven like mine. Just tent it with foil and keep cooking until the internal temp is right. That’s overcooking on the outside, and it happens to everyone.
Spice paste sliding off? The lamb wasn’t dry enough. In reality, I’ve learned to really go crazy with the paper towels and even let it sit uncovered in the fridge for an hour if I have time.
Internal temp seems stuck? This is totally normal around 140°F—it’s called the stall, and it will eventually keep climbing. Don’t panic, just be patient.
When I’m Feeling Creative
When I’m feeling fancy, I’ll throw some root vegetables around the lamb for the last hour—carrots, potatoes, and onions soak up all those amazing drippings. Around the holidays, I’ll make a quick pan gravy with the drippings, though that’s honestly more work than a weeknight dinner probably needs.
My summer version gets fresh mint mixed into the parsley garnish, and sometimes I add a pinch of cinnamon to the spice blend, though that’s totally optional.
Things People Ask Me
Can I make this ahead? Most of the prep can happen the night before—I usually coat the lamb and let it hang out in the fridge overnight. The flavors get even better, and you’re not scrambling on cooking day.
What if I can’t find preserved lemons? Absolutely use regular lemon zest mixed with a pinch of salt. You’ll need about 2 tablespoons of zest to replace those preserved lemons. It’s different but still delicious.
How do I know when it’s really done? Trust your thermometer over timing every single time. Every oven runs differently, so use your eyes and that little beeping friend to guide you.
Before You Head to the Kitchen
I couldn’t resist sharing this because it’s one of those recipes that makes you look like a total cooking genius while being surprisingly straightforward. The best lamb nights are when everyone’s gathered around the table, and someone inevitably asks for the recipe. Just promise me you’ll let it rest—I know it’s tempting to dive right in, but those 15 minutes make all the difference.
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Moroccan-Spiced Leg of Lamb
Description
Aromatic, tender lamb with exotic spices and tangy preserved lemons that’ll transport your dinner table straight to Morocco
Prep Time: 15 minutes | Cook Time: 2.5-3 hours | Total Time: 3 hours | Servings: 6-8
Ingredients
- 4 lbs bone-in leg of lamb (ask your butcher to trim excess fat)
- 2 tbsp Moroccan spice blend (found in the international aisle)
- 2 preserved lemons, finely diced (or 2 tbsp fresh lemon zest + pinch of salt)
- 4 cloves garlic, minced
- 1/4 cup good olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish (and maybe some mint if you’re feeling fancy)
Instructions
- Get organized first – Preheat your oven to 325°F and line a roasting pan with foil if you want easier cleanup.
- Make your magic paste – Mix the Moroccan spices, minced garlic, diced preserved lemons, olive oil, salt, and pepper until it looks like delicious wet sand.
- Prep that lamb – Pat the lamb completely dry with paper towels (seriously, dry it well), then massage the spice mixture all over like you’re giving it a spa treatment.
- Low and slow is the way to go – Roast for about 2.5 to 3 hours, or until your meat thermometer reads 145°F for medium-rare (trust the thermometer, not just timing).
- Patience is everything – Let it rest for 15 minutes before slicing, then garnish with fresh parsley and serve to very impressed people.
Notes:
- Every oven runs differently, so trust your thermometer over timing
- Don’t skip the resting time—it keeps all those beautiful juices where they belong
- If the top gets too dark, just tent with foil and keep cooking until temp is right
Storage Tips:
- Leftovers keep in the fridge for 3-4 days and make incredible sandwiches
- Don’t freeze this one—the texture gets weird when you thaw it
- Reheat gently in a low oven wrapped in foil to keep it from drying out