Mediterranean-Moroccan Lamb Leg

The best make-ahead strategy: braise completely the day before, refrigerate overnight in the braising liquid (which bastes the meat as it cools), then re-blast at 230°C for 20 minutes. The rest is actually better after an overnight rest — the spices deepen and the fruit sweetness integrates. Serving Suggestion Serve with saffron-scented couscous tossed with preserved lemon and herbs, or a classic Maltese roasted potato traybake (patata l-forn) — the rendered lamb fat dripped into the potatoes during braising is extraordinary. A simple salad of shaved fennel, orange, and black olives cuts the richness beautifully.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Using a sharp paring knife, cut 20 deep slits (4–5cm deep, angled toward the bone) all over the lamb leg. Go deep — this is how ras el hanout reaches the interior

Step 2

Combine all marinade paste ingredients in a bowl and mix to a thick, cohesive paste

Step 3

Rub aggressively all over the lamb, forcing paste deep into every slit with your fingers

Step 4

Place in a large zip-lock bag or covered dish; refrigerate 12–24 hours minimum. Overnight is the non-negotiable floor here — anything less and the spice profile stays superficial

Step 5

Remove lamb from fridge 1 hour before cooking — this ensures even cooking from surface to bone

Step 6

Preheat oven to 230°C (446°F) fan / 250°C conventional

Step 7

Place lamb directly on oven rack (or in a heavy roasting pan) at the highest position

Step 8

Roast uncovered at 230°C for 18–20 minutes until the exterior is deeply browned and the spice paste is caramelised and fragrant

Step 9

Pro tip: Don't open the oven door for the first 15 minutes — you need constant high heat to set the crust

Step 10

While the lamb sears, scatter sliced onions, scallion stalks, anchovies, apricots, prunes, cinnamon stick, and bay leaves into a deep, heavy-lidded roasting dish (a Le Creuset or similar)

Step 11

Pour in the stock + wine; the liquid should sit about 2cm deep

Step 12

When the lamb has finished its initial sear, lower it into the braising dish over the aromatics

Step 13

Pro tip: The lamb should not be submerged — it roasts above the liquid, not boils in it. Add a splash more stock if needed to maintain 2cm depth

Step 14

Reduce oven to 150°C (302°F) fan

Step 15

Cover the roasting dish very tightly with a double layer of foil + the lid if you have one. No steam must escape

Step 16

Braise for 3.5 hours for a 2.3kg leg

Step 17

At the 2-hour mark, open and baste the lamb with braising juices; check liquid level — top up with ¼ cup stock if needed

Step 18

At 3.5 hours, test with a probe thermometer — internal temp at the thickest non-bone point should be 88–92°C (190–198°F); alternatively, a skewer should pierce with zero resistance

Step 19

Pro tip: Resist lifting the foil more than twice. Every peek drops the oven 10–15°C and extends cooking time

Step 20

Remove the lamb from the braising dish; set aside on a rack

Step 21

Raise oven to 230°C and return lamb uncovered for 12–15 minutes until the crust is re-crisped, deeply bronzed, and sticky

Step 22

Pro tip: Baste once with braising juices at 7 minutes for a gloss layer

Step 23

While the lamb blasts, strain the braising liquid into a small saucepan, pressing solids. Keep the softened apricots and prunes separate for serving

Step 24

Skim fat, then reduce at a rolling simmer until the jus coats the back of a spoon (approx. 15 min). You want roughly 150–200ml of deeply flavoured, glossy jus

Step 25

Finish with 1 tbsp cold olive oil whisked in off-heat for body and sheen. Adjust seasoning with lemon juice and salt

Step 26

Rest the lamb uncovered on a board for 25–30 minutes — non-negotiable. Internal temp will climb another 3–4°C and juices redistribute throughout the muscle

Step 27

Do not tent with foil during rest — it steams and softens the crust you worked for

Step 28

Carve by running a knife along the bone, then slicing the large muscle groups into thick, generous slices (not wafer thin — this is Easter lamb, not Sunday deli)

Step 29

Scatter the plate with toasted almonds, torn cilantro, sliced scallion greens, and the reserved softened apricots and prunes around the meat

Step 30

Pour jus at the table (never drown the meat — serve in a warm jug)

Step 31

Finish with a pinch of flaky sea salt over the carved meat

Step 32

Place a dry, heavy skillet (cast iron ideal) over medium-low heat — no oil, no shortcuts

Step 33

Add the whole seeds first: cumin, coriander, fennel, peppercorns, allspice berries, cloves, and the cardamom seeds from their pods

Step 34

Toast stirring continuously for 2–3 minutes — you're looking for the first wisps of fragrant smoke and a very slight colour darkening. The moment you can smell them strongly, they're done

Step 35

Add the cinnamon stick and chilli in the last 30 seconds (they toast faster and burn easily)

Step 36

Immediately tip onto a cold plate — leave them in the pan and they keep cooking from residual heat

Step 37

Allow to cool completely (5–10 minutes) — grinding hot spices creates steam inside the grinder, clumping the powder

Step 38

Grind in a dedicated spice grinder or coffee grinder until very fine. Work in one batch if possible for an even blend

Step 39

Add the turmeric, ground ginger, smoked paprika, freshly grated nutmeg, and rose petals (if using); pulse once more just to combine

Step 40

Store in an airtight jar; use within 3 months but it will be most alive within 2 weeks