Moroccan-spiced Lamb Recipe
with roasted root vegetables
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb and Marinade
Roasted Root Vegetables
Finishing & Garnish
Method
Lamb and Marinade
- 1
Make the marinade
In a large bowl combine 3 tbs olive oil, lemon juice, minced garlic, cumin, ground coriander, smoked paprika, cinnamon, ginger, turmeric, cayenne, 1.5 tsp salt, 0.5 tsp pepper and honey/date syrup if using. Whisk until smooth.
- 2
Marinate the lamb
Add the lamb pieces to the marinade and toss thoroughly so each piece is coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for deeper flavor.
- 3
Brown the lamb
Preheat oven to 200°C (400°F). Heat a large ovenproof skillet or Dutch oven over medium-high heat and add 1 tbs olive oil. Working in batches so you do not overcrowd the pan, sear the lamb pieces until well browned on all sides, about 3–4 minutes per batch. Remove seared lamb to a plate and set aside.
Roasted Root Vegetables
- 4
Prep the vegetables
While lamb marinates or while searing, place the carrots, parsnips, potatoes and onion in a large bowl. Toss with 3 tbs olive oil, 1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp smoked paprika, 1 tsp salt and 0.5 tsp black pepper until evenly coated.
- 5
Roast the vegetables
Spread vegetables in a single layer on a rimmed baking sheet. Roast in the preheated 200°C (400°F) oven for 25–30 minutes, turning once, until tender and caramelized at the edges. If using one sheet and the lamb will roast in the oven too, roast vegetables on a lower rack while lamb cooks on a middle rack.
Finish and Serve
- 6
Combine lamb and finish cooking
After searing all lamb, return all pieces to the ovenproof skillet. Pour 150 ml stock into the skillet, scraping any browned bits from the bottom. Bring to a simmer on the stove for 1–2 minutes, then cover and transfer to the oven. Roast at 200°C (400°F) for 18–22 minutes, or until lamb is tender and reaches your desired doneness (internal temperature ~70°C / 160°F for medium). If lamb is thinly cut and likely to overcook, reduce oven time accordingly.
- 7
Rest the lamb
Remove the skillet from the oven and transfer the lamb to a serving platter. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute.
- 8
- 9
Serving suggestion
Serve warm with couscous, flatbreads or a simple green salad. Leftovers keep refrigerated for 2–3 days.
