Roast Lamb, Moroccan Style
Roast Lamb, Moroccan Style



  • ½ leg of lamb (about 750g)
  • 2 red onions, quartered
  • 1 butternut squash, cut into wedges
  • 1 celeriac, cut into wedges
  • 2.5 tbsp olive oil
  • 2 tbsp ras el hanout
  • 8 garlic cloves
  • 1 small bunch of coriander, chopped
  • ½ green chilli, chopped
  • ½ tsp cumin seed
  • 1 lemon, zest and juice
  • Heat the oven to 200C. Cut a bunch of slashes into the meat of the lamb, and rub the leg with ½ tbsp of oil, 1 tbsp of ras el hanout, and plenty of salt and pepper. Put the celeriac, onion, and squash into a roasting tin with the garlic. Toss with the remaining oil and ras el hanout, and some more seasoning. Nestle the lamb in the veggies, and roast for 40 mins.
  • Remove the lamb from the oven and leave to rest. Put the veg back in to roast for another 20 mins, and meanwhile blitz the cumin seeds, lemon juice and zest, green chilli, and coriander in a food processor. Carve the lamb on a platter, pile on the veg, and sprinkle with the coriander mixture - perfect!
50 mins
4 serving

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