MOROCCAN SPICED ROAST LAMB

Succulent juicy spicy moroccan rubbed roasted lamb, butterflied (bone removed) to give more surface for the spices and because this will halve the cooking time, this will only take around 25 minutes to roast making this a sumptious mid week treat speedy supper, served with zesty roasted lemon potatoes the whole dish from prep to plate only takes 55 minutes.

Prep time 10 minutes / Cook time 45 minutes

Ingredients

(serves 4-6)

Equipment 

Roasting tin and tray, tin foil

4 large King Edward potatos

2 cloves garlic grated

2 lemons juiced

100ml olive oil

150ml water

1 leg of lamb

Moroccan Spice

(Ras el hanout, you can buy this already mixed)

Mix together

11/2  tsp ground black pepper

1 tsp ground mace

2 tsp grated nutmeg

1 tsp ground all spice

2 tsp sea salt

1 tsp  ground cinnamon

11/2 tsp ground cardamon seeds

2 tsp ground ginger

1 tsp ground turmeric

pinch of saffron shreds

Fail proof cooking guides

Blue 6 mins per lb / 40 degrees 

Rare 9 minutes per lb / 50 degrees

Medium 12 mins per lb / 55 degrees

Well done 18 mins per lb / 70 degrees

Pre heat your oven to 180 degrees C, rub the lamb with a glug of olive oil and a generous amount of the Moroccan spice mix on all sides making sure you get in to all nooks and crannies, if you can leave this to marinate for a few hours or over night it will intensify the flavour, it is not the end of the world if you can not and even the twenty minutes waiting time while the potatoes are getting a head start in the oven will be beneficial.   

Next peel the potatoes, cut them in half then roughly chop each half into four pieces, place the lemon juice, lemons, olive oil, water and garlic in a roasting tin along with the potatoes and toss, cover the tin with tin foil and place in the oven, these will take approximately forty minutes to cook, after twenty minutes remove the foil to allow the potatoes to crisp up.

At this point put your lamb in the oven, top shelf to roast for the remainder of the potatoes cooking time approx twenty to twenty five minutes for juicy succulent medium rare, (12 minutes per lb/55 degrees).  Rest your lamb under tin foil for five minutes while you warm your plates and dish up the potatoes then enjoy.