Moroccan roasted leg of lamb Preparation time 10 minutes Cooking time 60-90 minutes Servings Share Ingredients System 1.5 kg of bone-in lamb leg 45 ml of Berthelet 5 Forks Ras-El-Hanout spice mix 30 ml of olive oil 3 cloves of garlic 5 g of salt 2 g of Berthelet 5 Forks malabar black pepper, ground RAS-EL-HANOUT MIX 550 GR 20,55$ See product MALABAR BLACK PEPPER WHOLE 200 GR 7,49$ See product Directions Step 1 Mix the spices with salt, pepper and chopped garlic. Brush the leg with olive oil, and rub with the spice mix. Coat evenly. Step 2 Put the leg of lamb in an oven-safe dish. Step 3 Cook without a lid at 450F for 10 min. Then, continue cooking with a lid on for 45 min for medium doneness. Step 4 For medium doneness, count 13 min per pound. A thermometer placed inside the leg should indicate 58C for medium, and 55C for medium rare. Tip : Let the leg rest for 10 min before slicing, to ensure optimal tenderness.