Moroccan Spiced Lamb Roast

A blend of exotic spices, grass-fed lamb, onion, and lemon makes for a zesty dish full of metabolism boosting spices and rich flavors. 

Beware: This recipe is only for the adventurous. 😋

Meat Cut Options: 1 or 2 Lamb Shanks, or 1 Leg Roast, or 1 or 2 Shoulder Roast

Serves: 2-4 humans, depends on appetites of those at your table 🙂

Skill Level: Easy to Medium

Cooking Method: Oven Roasted or Slow-Cooker CrockPot

Requires Thaw: Yes, bring to room temp

Marinade Time: 30 minutes or up to 24 hours in fridge

Prep Time: 30 - 45 minutes

Cook Time: Oven: 3-4 hours, or Slow-Cooker: 4-6 hours (depends on cooking temp you choose)

Ingredients

• 1 lamb roast (about 1-3 pounds)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika 
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper (adjust to taste)
• 4 cloves garlic, minced (or 1 teaspoon granulated garlic)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, sliced
• 1 lemon, sliced
• 1 cup chicken or vegetable broth
• Fresh cilantro for garnish (optional)

Directions

1. Preheat your oven to 325°F.
2. In a bowl, combine ground cumin, ground coriander, ground cinnamon, ground ginger, paprika, ground turmeric, cayenne pepper, minced garlic, olive oil, salt, and pepper to create the Moroccan spice mix.
3. Place the lamb roast in a roasting pan or a large oven safe dish.
4. Rub the lamb roast all over with the Moroccan spice mix, ensuring an even coating.
5. Allow the lamb roast to marinate for at least 30 minutes at room temperature. For a more intense flavor, you can marinate it in the refrigerator for a few hours or overnight.
6. Scatter sliced onions and lemon slices around the lamb in the roasting pan.
7. Pour chicken or vegetable broth into the bottom of the roasting pan.
8. Cover the lamb roast with aluminum foil and roast in the preheated oven for about 3-4 hours or until the meat is tender and easily pulls apart.
9. During the roasting process, baste the lamb roast occasionally with the pan juices to keep it moist.
10. Check for doneness by using a fork to ensure the meat easily shreds. The internal temperature should reach around 190°F.
11. Once cooked, remove the lamb roast from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute.
12. Optionally, garnish with fresh cilantro for a burst of freshness.
13. Serve the Moroccan Spiced Lamb Roast hot with couscous, quinoa or rice and savor the exotic and aromatic flavors of Moroccan spices mixed with succulent grass-fed lamb.

Farmer Jordan’s Notes:

Definitely not your typical American meal because as you can see, it’s a bunch of fairly exotic spices for one dish.

Don’t forget the lemon and onion as I do believe they help balance out the punch of the spices.

And you could even add more broth and it wouldn’t hurt it. 

If you’re an adventurous person or have a family that’s willing to try flavors that are out of the box, then this recipe is for you.

Give it a try and let me know what you think in the comments below.

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