Ingredients for Roasted Leg Of Lamb With Chermoula
- 1 (3 to 4 pound) boneless leg of lamb, butterflied
- 1/2 cup finely chopped red onion
- 4 cloves minced garlic
- 1 cup packed fresh parsley
- 1/2 cup packed fresh coriander
- 2 tablespoons ground cumin
- 1 tablespoon ground turmeric
- 2 tablespoons harissa paste (adjust to taste)
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- Salt (to taste)
- Freshly ground black pepper (to taste)
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How to Make Roasted Leg Of Lamb With Chermoula
- **Prepare the Chermoula:** In a bowl, combine 1/2 cup finely chopped red onion, 4 cloves minced garlic, 1 cup packed fresh parsley, 1/2 cup packed fresh coriander, 2 tablespoons ground cumin, 1 tablespoon ground turmeric, 2 tablespoons harissa paste (adjust to taste), 1/4 cup fresh lemon juice, and 1/2 cup extra virgin olive oil. Mix well and let stand for at least 1 hour (longer is better!).
- **Prepare the Lamb:** Using a sharp knife, score the lamb leg in a crosshatch pattern, being careful not to cut all the way through. Open the leg as much as possible to create a flatter surface.
- **Marinate the Lamb:** Generously spread the chermoula all over the lamb leg. Roll up the lamb (if desired) and secure with kitchen twine or skewers. If there's any extra chermoula, spread it over the top.
- **Marinate (Overnight is Best):** Wrap the marinated lamb tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- **Preheat & Prepare:** Remove the lamb from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Preheat your oven to 375°F (190°C).
- **Roast the Lamb:** Place the lamb in a roasting pan and roast for 20 minutes at 375°F (190°C). Then, reduce the oven temperature to 350°F (175°C) and continue roasting for 35 minutes per pound, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium-rare, or your desired doneness.
- **Rest & Serve:** Remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
3g
Fat
54g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Main Dish Condiments Etc Lamb Sheep African Oven Easy Roast Dinner Party Moroccan Herb And Spice Mixes Dietary Low Sodium Gluten Free Low Carb Cooking Mixes Free Of Something Low In Something Meat Equipment 4 Hours Or Less
