➡️ In Western cultures, the most commonly used part of lamb for cooking is lamb. However, I like to cook roasted lamb with any lamb cut, so I usually slaughter half a lamb carcass and slowly cook it on a tray with different flavors.
➡️ On this page, I show you how to cook a roast lamb leg with a Moroccan-style marinade. The main flavors of the marinade are cumin, lemon juice, and herbs like lovage or rosemary, which are typical of Moroccan cuisine.
➡️ I added a large amount of garlic to the recipe because I really like slow-roasted lamb with a strong garlic flavor. However, you can use less garlic, just to give a delicate flavor to the roast.
➡️ Cooking a Moroccan leg of lamb roast is very easy, so there are not many cooking tips to share about this recipe. I recommend keeping the meat fresh with marinade in the fridge before roasting, as the spices will get much better inside and you will notice a significantly different taste of the roast.
➡️ I also recommend cooking the lamb slowly, at a low temperature, to soften the meat before roasting. Use a high temperature only at the end to brown the outside crust.
➡️ You can serve the Moroccan leg of lamb roast with different garnishes. Boiled rice is typical of Moroccan cuisine, so you can try it to enjoy a meal just like in this North African country. Of course, other side dishes go very well with this roasted lamb recipe, such as mashed potatoes and French fries.