ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB
1 Batch SHASHEMANE’S WICKED MOROCCAN SPICE RUB
1 leg of lamb, 3 kg
- Spread the rub evenly over the entire surface of the leg of lamb. I spooned it on, and used my hands. Wrap the leg of Lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting.
- Roast the Leg of lamb. Preheat the oven to 180 c Lightly oil a baking pan and place the leg of lamb on a rack on the pan. Roast in the centre of the oven for 20 /30 mins per kg, rotating the pan once halfway through. Variations in ovens and the size of the leg of Lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the Lamb well before you think it should be done You’re shooting for an internal temperature of anywhere from 68 c. Remove from the oven and let it rest, tented lightly with foil, for 10 mins before slicing and serving.
- Serve with SHASHEMANE SPICED VEGETABLE COUSCOUS.