Moroccan roasted leg of lamb

  • Preparation time 10 minutes
  • Cooking time 60-90 minutes
  • Servings


1.5 kg

of bone-in lamb leg

45 ml

of Berthelet 5 Forks Ras-El-Hanout spice mix

30 ml

of olive oil


cloves of garlic

5 g

of salt

2 g

of Berthelet 5 Forks malabar black pepper, ground


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.