Moroccan Lamb Roast

Lamb tagine with couscous

Jean Gill / Getty Images

Prep: 35 mins
Cook: 95 mins
Total: 2 hrs 10 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
691 Calories
46g Fat
26g Carbs
46g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 691
% Daily Value*
Total Fat 46g 59%
Saturated Fat 16g 79%
Cholesterol 150mg 50%
Sodium 1060mg 46%
Total Carbohydrate 26g 10%
Dietary Fiber 4g 14%
Protein 46g
Calcium 222mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The combination of cumin, paprika, fresh mint, garlic, and lemon juice makes for a flavorful Moroccan marinade for this leg of lamb recipe. The marinade is also great with beef, chicken, and even seafood.

It is best to marinate the lamb for at least two to three hours or even overnight. This allows the meat to really absorb the aromatic flavors.

Cooking time for lamb varies according to portion size and personal taste. This recipe is for a 2-pound leg of lamb. For pink meat, roast the lamb for 1 hour and 20 minutes. For medium to well-done, leave it in the oven for a further 20 to 25 minutes.


  • 2 pounds leg of lamb (bone removed)
  • For the Marinade:
  • 1 teaspoon cumin
  • 4 garlic cloves (crushed)
  • 2 teaspoon paprika
  • 1/4 cup mint leaves
  • 2 teaspoons sea salt
  • 1/4 cup olive oil
  • 1/8 cup lemon juice
  • For the Couscous and Cucumber Sauce:
  • 1 cup couscous
  • 1/4 cup dried currants
  • 1/4 cup pine nuts (toasted)
  • 1 cup vegetable stock
  • 1 teaspoon curry powder
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • 1 1/2 cups natural yogurt
  • 1/2 cucumber (peeled)
  • 1 garlic clove (crushed)
  • 1/4 teaspoon sea salt
  • 1/2 cup lemon juice
  • 1 tablespoon mint (chopped)
  • 1 tablespoon cilantro (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Prepare the marinade by grinding the garlic, mint, cumin, salt, and paprika with a mortar and pestle. Alternatively, you can use a food processor. Grind ingredients into a paste and then add the olive oil and lemon juice. Mix well.

  3. Make little incisions in the lamb and then coat it well with the marinade. Make sure you coat the inside and outside of the lamb thoroughly.

  4. Place lamb in a bowl and cover. Place it in the fridge for at least 2 hours or even overnight.

  5. Remove the lamb from the fridge 1 hour prior to cooking. Preheat the oven to 350 F.

  6. Place the lamb in a baking dish and roast for 1 hour and 20 minutes for pink meat. Roast the lamb for an extra 20 minutes for medium to well-done meat.

  7. Meanwhile, prepare the cucumber sauce. Mix together the yogurt, cucumber, garlic, lemon juice, mint, and cilantro. Add the salt and mix well. Set aside.

  8. Prepare the couscous about 20 minutes before serving the lamb. Bring the vegetable stock to a boil in a small pot. Remove the pot from the heat and add the couscous. Cover and let it sit for about 5 minutes. Transfer to a serving bowl.

  9. Add 1 tablespoon of olive oil to the couscous. Stir well with a fork. Add the curry powder and stir again. Next, add a pinch of salt.

  10. Add the raisins and pine nuts to the couscous and stir with the fork.

  11. Remove the lamb when ready and slice it. Spoon some of the liquid from the pan onto the lamb. Serve on a bed of couscous and spoon the yogurt sauce on top.