Dry roasted lamb with Moroccan spices

This is a recipe I found and used for a post on “What meat to cook for Easter?”

It proved to be the most succulent and juicy lamb we had eaten for a long long time. Quite surprising given that it had nothing added to it in the way of moisture – no oil or water – nothing.

And the spice combination was delightful. The only change I might make to the recipe below is to slightly reduce the amount of cinnamon. I find that it’s a very delicate spice that if it’s overdone can ruin a dish.

I found this recipe, along with a few other lamb leg recipes on the New York Times website.


  • 1 leg of lamb (always bring your meat to room temperature before cooking it)
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt, or to taste
  • 1 tablespoon freshly ground black pepper


Preheat your oven to 220º C. Remove as much fat as possible from the lamb, otherwise this will create too much liquid.

Mix all the dried ingredients together, including the salt and pepper, and rub this mixture all over and into the leg of lamb.

Place the lamb in a roasting dish, on a rack (again to assist the dry roasting) and cook for 30 minutes. Check to make sure the lamb isn’t burning. If it is then turn down the heat to 180º C.

Continue to roast for around another hour, or to your liking. Remember to rest the meat before you carve and eat.


All the spices you need for this dish
Spices mixed ready for rubbing
Leg of lamb with fat on
Lamb leg with fat off
Leg of lamb with spice rub
Dry roasted leg of lamb - ready for carving
Dry roasted leg of lamb ready for eating

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