Serves 8

 2.5kg leg of lamb

50 gms butter, softened

2 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon cumin seeds

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon dried thyme

4 garlic cloves, peeled & crushed

1 tablespoon of sea salt

Freshly ground black pepper


Preheat oven to 150 c / Fan 130 c / Gas mark 2


Using a sharp knife, carefully make deep incisions all over the lamb leg so that it can absorb as much of the marinade flavouring as possible.

Put the butter in a small bowl, add the dry spices, thyme and crushed garlic and blend thoroughly until the mixture forms a paste. Rub this paste all over the lamb leg, pushing it into the incisions you have made, and working it into the leg as much as possible.

Place the lamb leg onto the prepared roasting tin and roast for five hours, basting the lamb with its juices every 20-30 minutes or so to ensure it stays moist and hydrated. Once cooked, remove the lamb from the oven, cover it with kitchen foil and allow the meat to rest for 15 minutes.

When rested, serve the lamb leg on a platter. The flesh will be moist and succulent and will just fall off the bone.


To make the cumin dipping salt:

2 tablespoons of cummin seeds

2 tablespoons of sea salt flakes

A pinch of ground cinamon

Put cumin seeds in a dry fying pan over a medium-high heat and toast, shaking the pan now and then, until they release an aroma. Take off heat and grind with a pestle and mortar. Combine the ground cumin seeds with the sea salt and cinamon and place the mixture in a small dish that is suitable for dipping the meat into.

 I think this dish is great, easy to cook and beautiful flavours.  I hope you agree.



Mechouia Style Lamb Leg

Mechouia Style Lamb Leg

Mechouia refers to the art of roasting a whole lamb, but this recipe just uses a leg of lamb.  Ideally it should be tunnel boned with the shank bone attached.  Alternatively you could use a butterflied leg of lamb.  Click on the button below for the full recipe and instructions.
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