Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spicy Moroccan Lamb

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spicy Moroccan Lamb

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    • 1kg piece boneless whole leg of lamb
    • 3 small red onions, cut into wedges
    • Finely grated zest of 2 limes, plus 2 tbsp juice
    • 1 medium red chilli, de-seeded and finely chopped
    • 4 tsp Bart Baharat Spice Mix
    • 2 tbsp olive oil
    • 80g fresh coriander, chopped
    • 6 cloves garlic, finely chopped
    • 500ml Waitrose Pomegranate Juice Drink


    1. Cut the lamb across into 6 chunky pieces, making the pieces at the thin end chunkier than those at the thick end. Remove the string and re-tie each piece with more string to hold it in shape.
    2. Scatter the onions in a roasting tin. Mix the lime juice in a bowl with the chilli and spices. Rub over the lamb pieces and add to the tin. Cover with clingfilm and leave to marinate in the fridge for 1-2 hours.
    3. Preheat the oven to 190°C, gas mark 5. Drizzle the lamb with the oil and roast for about 35 minutes, until tender.
    4. Mix 60g coriander, garlic, lime zest and a little salt. Spoon over the lamb. Return to the oven for 15 minutes. Pour the pomegranate juice into a small saucepan and boil until reduced by about half.
    5. Drain the meat and onions from the tin with a slotted spoon. Keep warm. Pour the pomegranate juice into the tin. Boil for 5 minutes, stirring until thickened, then check the seasoning. Slice the lamb, pile onto serving plates with the onions and Lemon and Pine Nut Couscous (search recipes), and serve with the sauce, garnished with the remaining coriander.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This dish also works with fresh tuna steaks. Prepare as above, reduce the cooking time in step 3 to 10 minutes, then continue as above.

    Drinks recommendation

    Baron de Ley Club Privado 2005, Rioja, Spain


    Average user rating

    4 stars