Marinated Seared Leg of Lamb with Chermoula & Pine Nuts


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

This is a delicious way of making a roast leg of lamb and, frankly, it just works so well for catering purposes (and so for you too!). It does not require being served warm and at the last minute. (Phew!) It really does benefit, though, from being marinated. Being served at room temperature, the leg can be carved extra thin: a very more-ish and desirable way to eat lamb. See how the chermoula and toasted pine nuts enhance the flavour of the meat.


  • deboned, butterflied leg of lamb (about kg)
  • Chermoula
  • 40 g pine nuts, dry toasted in a small pan (or make your own to taste with a mixture of salt, white pepper, paprika, dried mixed herbs, a pinch of sugar and a pinch of curry powder)


    Lay the butterflied leg of lamb in the marinade, making sure the joint gets maximum exposure to the marinade. Cover and refrigerate for 30 hours or more.

    Before roasting, be sure to take the marinating lamb out of the marinade, allowing it to come to room temperature – a good hour or two.

    Preheat the oven to 200°C.

    Heat your largest pan on high heat till it is super-hot. While the pan is heating, season the joint all over and generously with the rub or grill seasoning. Pour 1 tablespoon oil into the pan (it should be smoky hot) and using good kitchen tongs; sear the whole leg, fat side down first. Use the tongs manfully and be sure to sear all of the leg so that you lose minimal juices during roasting.

    Place the seared leg, fat side up, onto a baking tray and roast at 200°C for 40–45 minutes. Allow the leg to rest for a good while before carving with a long, thin carving knife into the thinnest slices you can manage. Arrange the slices on a platter and serve with the Chermoula and toasted pine nuts.