Roast leg of lamb with baharat and root vegetables

Roast leg of lamb with baharat and root vegetables

By
From
Moorish
Serves
6
Photographer
Mark Roper

Everyone’s favourite family dinner, roast leg of lamb can sometimes do with a bit of jazzing up. There is a rich sweetness to the meat, which lends itself very well to the savoury spices of the Middle East and North Africa. Chermoula and harissa, with their chilli heat, work really well. Here, we opt for baharat, a common all-purpose spice blend in the Middle East of which every Lebanese housewife has her own. The aromas that waft around the house when cooking this roast are simply irresistible.

Ingredients

Quantity Ingredient
garlic, crushed with 1 teaspoon sea salt
3 tablespoons Baharat
1 lemon
1kg leg of lamb
80ml olive oil
6 shallots, whole
12 small potatoes, or potato chunks
12 baby carrots
3 parsnips, halved
1/2 small butternut pumpkin, peeled and cut into wedges
garlic
rosemary
1 teaspoon sea salt

Method

  1. Preheat the oven to 220°C.
  2. Mix the garlic paste with the baharat. Cut the lemon in half and rub it all over the lamb. Use your fingers to massage the spice paste all over the meat, making sure you get into all the cavities.
  3. Put half of the olive oil into a baking dish, add the lamb and cook in the centre of the oven for 20 minutes. Turn the oven down to 180°C and cook the lamb for a further 20 minutes. Now take the dish out of the oven and pour the rest of the oil into the base of the pan. Add all the vegetables, garlic and rosemary and sprinkle with a little salt. Shake them around as well as you can to coat with the oil. Put the pan back in the oven and cook for another 40 minutes. Check from time to time and turn the vegetables around in the pan to make sure they cook evenly.
  4. The 80 minutes’ cooking time will give a medium–rare result. Allow the meat to stand for a good 10 minutes before carving and serving with the pan juices.
Tags:
Malouf
Greg
Lucy
Moorish
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