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Slow-Cooked Leg of Lamb with Mint & Cumin

Slow-Cooked Leg of Lamb with Cumin, Mint, and Cilantro

A French Languedoc Syrah pairs nicely with the Moroccan spices in this slow-cooked leg of lamb. 
Course Main Course
Cuisine Mediterranean
Keyword Slow-Cooked Leg of Lamb
Author adapted from "Ottolenghi Simple" Yotam Ottolenghi


  • 2 lemons, to get 1 tablespoon zest and 1/4 cup juice
  • 6 cloves garlic
  • 1 tablespoon paprika
  • 1/2 teaspoon ground fenugreek
  • 2 teaspoons ground cumin
  • 1-1/4 cups mint leaves
  • 3/4 cup cilantro leaves
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  • 4-1/2 lbs. boneless leg of lamb
  • 1 celery root, peeled and cut into 1 inch wedges
  • 5 large carrots, peeled and cut into 2-inch size pieces
  • 2 heads garlic, top 1/2 inch sliced off


  • Combine the lemon zest, lemon juice, garlic, spices, herbs, and olive oil in a mini food processor. Add 1-1/2 teaspoon of salt and a good amount of freshly ground black pepper. Process on and off until a rough paste forms, set aside.
  • In a large bowl, place the leg of lamb and poke the meat all over about 3 times with a small sharp knife. Rub and massage the spice paste all over the meat. Cover with plastic wrap and refrigerate overnight.
  • The next day, preheat the oven to 375 degrees F.
  • In a 12" X 16" X 2" baking dish, transfer the lamb with the marinade. Cover the dish tightly with foil and roast for one hour.
  • Reduce the oven temperature to 350 degrees F. Add the celery root, carrots, and garlic to the baking dish. Contunue to roast for 4 hours, basting the meat and vegetables every hour.
  • Remove the foil and cook for another 30 minutes, or until lamb is browned and falling apart.