Leg Of Lamb With Ras El Hanout Rub Recipe

Name: Leg Of Lamb With Ras El Hanout Rub
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: Ras El Hanout Spice Mix; 2 cloves garlic, minced; Honey; Limes, Zest Of; Limes, Juice Of; Salt & Freshly Ground Black Pepper; Boneless Leg Of Lamb

Impress your guests with this flavorful leg of lamb, infused with the warm, exotic spices of ras el hanout. Inspired by a family Christmas recipe, this simple yet elegant dish is perfect for a special occasion or a cozy weekend dinner. The fragrant spice rub tenderizes the lamb, creating a succulent and unforgettable experience. Get ready to savor the rich, complex flavors of Moroccan cuisine!

Prep Time 20 mins

Cook Time 100 mins

Calories 779.6 kcal

Protein 119g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Leg Of Lamb With Ras El Hanout Rub

Ras El Hanout Spice Mix
2 cloves garlic, minced
Honey
Limes, Zest Of
Limes, Juice Of
Salt & Freshly Ground Black Pepper
Boneless Leg Of Lamb

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How to Make Leg Of Lamb With Ras El Hanout Rub

Preheat your grill to high heat.
In a bowl, combine 2 tablespoons of ras el hanout, 2 cloves minced garlic, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly to form a paste.
Use a sharp knife to make several shallow slits across the surface of the leg of lamb. This helps the rub penetrate deeper.
Generously rub the spice paste all over the lamb, ensuring it's evenly coated. Massage the paste into the slits for extra flavor.
Let the lamb rest at room temperature for at least 1 hour to allow the flavors to meld. This also ensures even cooking.
Place the lamb on the preheated grill. Sear for about 5 minutes per side to develop a beautiful crust.
Reduce the grill heat to medium. Continue cooking for approximately 70-80 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium-rare. Use a meat thermometer to ensure the lamb reaches your desired doneness.
Remove the lamb from the grill and loosely tent it with foil. Let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.