Roast Leg of Lamb with a Moroccan “Mechoui” Marinade

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

In Morocco, of course, this preparation implies a spit-roasted whole baby lamb. We have little occasion and space to do a classic mechoui but can recreate the taste with this simpler cut of meat.


  • 1 leg of lamb, 5 to 6 pounds
  • 5 cloves garlic, slivered


Trim excess fat from the leg of lamb. Make shallow incisions in the leg and insert a garlic sliver in each one. Combine the spices with the oil, lemon juice, minced garlic, and cilantro to make a paste and rub the paste over the leg. Set the leg in a roasting pan, cover, and let stand 3 to 4 hours at cool room temperature or refrigerate overnight.