Slow roasted Moroccan style leg of lamb | Spekko Rice
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Slow roasted Moroccan style leg of lamb

Slow roasted Moroccan style leg of lamb

This was the favourite dish of Herman Lensing when Spekko interviewed him at the KKNK in 2015. The recipe is a take on a take on the traditional Easter lamb, but with African flavours.

  • Serves: 6
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    1x2kg leg of lamb
    60ml (4tbsp) soft butter
    4 garlic cloves, crushed
    salt and freshy ground black pepper to taste
    5 ml (1tsp) cumin
    ½ tsp saffron threads
    1/ tsp turmeric
    15ml (1tbsp) olive oil
    3 onions, thickly sliced
    250ml (1 cup) beef stock


    1.Preheat the oven to 130º C.
    2.With a sharp knife make small cuts all over the leg of lamb.
    3.Mix the garlic, salt and pepper, cumin, saffron, turmeric and olive oil and rub over the leg.
    4.Arrange the onion slices at the bottom of a roasting tin and pour in the beef stock. Place the lamb on top, cover with foil and roast for 7  – 8 hours. Set aside.
    5.Increase the oven temperature to 200º C.
    6.Remove the foil from the lamb and roast uncovered for 20 minutes until browned. Let the meat rest for 0 minutes before carving.
    7.Serve with Spekko Long Grain Parboiled Rice.

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