This hearty roasted lamb leg is infused with warm spices like cumin and smoked paprika, creating a deeply savory and aromatic main dish. The meat becomes tender and juicy, complemented by the bright, tangy acidity of preserved lemon wedges and fresh mint. Served alongside sweet roasted red capsicum, onions, and earthy broad beans, it offers a perfect balance of rich meaty flavors and fresh vegetal notes. This satisfying meal is ideal for weekend dinners or special family gatherings, bringing a comforting yet sophisticated taste to your table. It’s a robust recipe that highlights simple, high-quality ingredients prepared with care.
Lamb Recipe
Description
This hearty roasted lamb leg is infused with warm spices like cumin and smoked paprika, creating a deeply savory and aromatic main dish. The meat becomes tender and juicy, complemented by the bright, tangy acidity of preserved lemon wedges and fresh mint. Served alongside sweet roasted red capsicum, onions, and earthy broad beans, it offers a perfect balance of rich meaty flavors and fresh vegetal notes. This satisfying meal is ideal for weekend dinners or special family gatherings, bringing a comforting yet sophisticated taste to your table. It&# 226;ÂÂs a robust recipe that highlights simple, high-quality ingredients prepared with care.Ingredients
Directions
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Preheat your oven to 200ðC (400ðF). Place the leg of lamb in a roasting pan.
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In a small bowl, mix the 1/4 cup of oil, crushed garlic, cumin seeds, smoked paprika, turmeric, and dried chilli flakes to create a spice paste.
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Rub the spice paste all over the lamb leg, ensuring it is evenly coated.
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Arrange the onion wedges and red capsicum slices around the lamb in the roasting pan.
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Roast in the oven for approximately 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches your desired doneness (approx. 54-57ðC (135ðF) for medium-rare).
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Remove the lamb from the oven and tent with foil. Let it rest for at least 10-15 minutes before slicing.
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While the lamb rests, blanch the broad beans in boiling water for 2-3 minutes until tender-crisp, then drain and rinse with cold water.
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To serve, slice the lamb and arrange on a platter with the roasted vegetables. Scatter over the broad beans, fresh mint leaves, and thinly sliced preserved lemon zest.
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Drizzle with the extra tablespoon of oil and serve immediately.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 240.8kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 2.4g12%
- Cholesterol 24.2mg9%
- Sodium 22.2mg1%
- Total Carbohydrate 39.4g14%
- Dietary Fiber 4.8g20%
- Sugars 26.7g
- Protein 10.0g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a meat thermometer to check the internal temperature of the lamb. Remember that the temperature will rise slightly during resting.
If using frozen broad beans, you can add them to the roasting pan during the last 10 minutes of cooking instead of blanching separately.
Preserved lemons add a unique salty, citrusy depth. If unavailable, you can substitute with fresh lemon zest and a pinch of salt, though the flavor profile will differ.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.
This dish pairs well with crusty bread to soak up the flavorful juices from the roasting pan.
