Oven-roasted lamb leg with ras el hanout

Name: Oven-roasted lamb leg with ras el hanout
Ingredients: 1200 g bone-in lamb leg; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 teaspoon ras el hanout; 3 garlic cloves; 10 g lovage leaves; 4 sprigs green mint; 40 ml juice from one lemon; 200 ml wine; 1 tablespoon oil; 100 ml wine; 4 lovage leaves

Meat - Oven-roasted lamb leg with ras el hanout by Janeta C. - Recipia

Oven-roasted lamb leg with ras el hanout is served at Easter: the leg sits 12 hours in wine, ras el hanout and lovage, then it roasts slowly. The meat comes out juicy, slices easily with a knife, and the edges brown nicely and take on a golden amber colour. With lamb I look first at the fat layer on the outside and I don't cut too much of it. Preparation: 20 minutes. Cooking: 3 hours. Resting: 12 hours. Total time: 15 hours and 20 minutes. Servings: 4. About 430 kcal and 36 g protein per serving.

Ingredients

1200 g bone-in lamb leg
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ras el hanout
3 garlic cloves
10 g lovage leaves
4 sprigs green mint
40 ml juice from one lemon
200 ml wine
1 tablespoon oil
100 ml wine
4 lovage leaves

Preparation

1. Dry the lamb leg well with paper towels. 2. In a bowl, add 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, 1 teaspoon of ras el hanout, 3 crushed garlic cloves, 10 g of coarsely chopped lovage leaves, 4 sprigs of coarsely chopped green mint, 40 ml of juice from one lemon and 200 ml of wine. Mix until the salt dissolves. 3. Put the leg in the bowl with the marinade and massage it well with the mixture. 4. Put the meat in an airtight container and leave it in the fridge for 12 hours, massaging it from time to time. 5. In a roasting pan, add 1 tablespoon of oil, then place the leg that sat 12 hours in the marinade. Pour 100 ml of wine over it and place 4 lovage leaves on top. 6. Cover the pan with aluminium foil and put it in the oven heated to 160 °C for 2 hours. 7. After 2 hours, remove the aluminium foil and the lovage leaves from the pan. 8. Leave the leg in the oven for another hour, until it browns lightly on the surface.

Notes

I always choose the leg with the bone in, not boneless. If the leg is over 1.5 kg, it takes longer to roast, so leave it in the oven longer, until it browns well. If the sauce in the pan reduces too much, add a few spoons of hot water, not cold. For the alcohol-free version, put 200 ml of vegetable stock in the marinade and 100 ml in the pan, instead of wine. The roast goes well with baked potatoes and a green salad with lemon. Leftovers keep in the fridge, covered, for up to 3 days, and are reheated slowly in the oven.

Frequently asked questions

Can you make it with a bone-in lamb shoulder?

Yes, a bone-in shoulder of about 1 kg roasts at the same temperature, 160 °C, with the same 2 hours under foil and 1 hour uncovered.

Why did the meat come out dry and tough?

Most often there was too little liquid left in the pan. If the meat still does not come away from the bone after 3 hours, leave it in the oven for 20 more minutes at 160 °C, with the foil put back over the pan.

What can I use instead of ras el hanout?

Mix 1/2 teaspoon of ground cumin, 1/4 teaspoon of cinnamon and 1/4 teaspoon of ground ginger, instead of 1 teaspoon of ras el hanout.