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    Moroccan Spice Crusted Leg of Lamb

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    Moroccan Spice Crusted Leg of Lamb

    This full-flavoured, tender lamb is produced to the highest standards, exclusively for Waitrose, under our Farmhouse Lamb scheme.

    • Preparation time: 20 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6


    • 3 red onions
    • 2 tbsp olive oil
    • 1.6kg Waitrose Farmhouse English Lamb Whole Leg
    • 2 tsp cumin seeds
    • 2 tsp coriander seeds
    • 2 tsp paprika
    • 1/2 tsp salt
    • 500ml vegetable stock
    • 1 tbsp clear honey
    • Juice of 2 lemons
    • 410g can Waitrose Chickpeas, drained and rinsed
    • 2 tbsp chopped fresh coriander


    1. Preheat the oven to 190°C, gas mark 5. Peel and thickly slice the onions and toss in 1 tbsp of the oil. Spread over a large roasting tin and sit the lamb on top. Brush the lamb with the remaining oil.
    2. Coarsely crush the cumin and coriander seeds in a pestle and mortar, or in a small bowl with the end of a rolling pin. Stir in the paprika and salt, then sprinkle evenly over the lamb and some of the onions.
    3. Roast for 45 minutes, then mix the stock, honey and lemon juice together and pour half of it around the lamb. Return to the oven for a further 30 minutes, topping up with a little more stock if it becomes too dry.
    4. Stir in any of the remaining stock and the chickpeas and return to the oven for 15 minutes, until the lamb is tender but still slightly pink.
    5. Remove the lamb from the oven to a serving platter and cover tightly with foil. Leave to rest for 10 minutes before carving. Scatter coriander over the chickpea sauce. Serve with the lamb and perhaps some buttered new potatoes, green beans and carrots.

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    Cook's tips

    For meat that is a little less rare, increase the initial roasting time in step 3 to 1 hour.


    Average user rating

    4 stars