Filed Under: englishscottish, main-dish, roast, spicesherbs, Under 20 Mins

Boneless Leg of Lamb with Chermoula Marinade

Spring lamb, with its mild flavour, is great for kids or those who are a little shy of the taste of lamb. This dish is great for any get together or family dinner. Your guests won't stop raving about this simple and delicious meal.

April 8th, 2012

Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Jane Hardin

Servings
6
Prep Time
10 minutes
Cook Time
3 minutes
Ingredients
  • 1 4-pound boneless leg of lamb
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • Chermoula Marinade:
  • 1 pinch saffron
  • 2 tbsp lemon juice
  • 2 tsp cumin seeds, toasted
  • 2 tsp coriander seeds, toasted
  • 1/4 cup pine nuts, toasted
  • 2 red Thai chilies, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1 lemon, zested
  • 1 bunch cilantro, stems and leaves
  • 1 bunch mint, leaves only
  • 1/2 cup olive oil
Directions
  1. Preheat oven to 425 F.

  2. Open leg of lamb and gently pound meat to even out the thickness.

  3. Rub entire piece of meat with Chermoula Marinade (see recipe, below).

  4. Cut three 15-inch pieces of butcher's twine.

  5. Roll meat tightly into a log and, with seam side down, wrap twine around the centre and tie.

  6. Tie the remaining twine around each end.

  7. Place the lamb in the refrigerator for a minimum of two hours or overnight to allow flavours to penetrate the meat.

  8. Remove lamb from fridge and allow to come back to room temperature before roasting.

  9. Season lamb with salt and pepper and place on a rack in a roasting pan or on a baking sheet.

  10. Roast for approximately 1 to 1-1/2 hours or until the internal temperature reaches 145 F.

  11. After removing roast from oven, allow to rest for 10 minutes before slicing.

  12. Chermoula Marinade:

  13. Soak saffron in lemon juice, 5 minutes.

  14. Place cumin seeds, coriander seeds, pine nuts, chilies, lemon zest, garlic and saffron/lemon juice mixture in a food processor and pulse until combined.

  15. With processor running, add cilantro, mint leaves and slowly pour in olive oil.

Nutrients Per Serving

Nutrients per serving: 554 calories, 54.6 g protein, 34.9 g fat, 4.4 g carbohydrates, 2.4 g fibre. Excellent source of riboflavin, iron and vitamin B12.

Boneless Leg of Lamb with Chermoula Marinade
Close