Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb)

I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with Moroccan spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve with a salad of quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion, all tossed with a citrus vinaigrette dressing.

Ingredients

  • 5 cloves garlic
  • 1/2 medium onion
  • 1 small lemon, trimmed of top and bottom, quartered and seeded
  • 1/2 teaspoon allspice
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup pomegranate syrup (or 1/2 orange juice and 1/2 honey)
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon sea salt
  • 5-6 pound boneless leg of lamb, trimmed of excess fat

Instructions

  • Puree garlic through olive oil in a blender or food processor. Stir in salt. Lay lamb in a shallow dish or roasting pan, and carefully pierce deeply all over with a paring knife. Slather on the marinade, pushing into the holes, then coat all over with any remaining marinade. Cover, and refrigerate overnight.
  • Preheat oven to 325℉. Transfer lamb to a Dutch oven, cover, and roast for 3-1/2 to 4 hours, until lamb is fork tender. Let rest for 20 minutes, then pull apart into large chunks to serve.
Servings: 8
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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