Moroccan Leg of Lamb

Moroccan Leg of Lamb

Serving Suggestions Serve with couscous or pilaff rice (with currants and almonds or pistachios), wedges of barbecued beetroot, sweet potato and carrots (see recipe). You may wish to serve it with tahini sauce (see Lebanese dips recipe). Garnish with some coriander leaves.

6 Portions



  • 1 large leg of lamb (3.5kg)


  • 150g soft butter
  • 1/2 preserved lemon, finely chopped or zest and juice of 1 lemon
  • 2 tablespoons chopped fresh coriander
  • 5 cloves garlic, peeled & crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons pimenton (smoked paprika) or mild paprika
  • 2 teaspoon harissa paste * see note
  • 2 teaspoons salt
  • 1 tablespoon coarsely ground pepper

Tomato and Onion Kebabs (optional)

  • 3 onions (small), peeled and cut into 4 wedges
  • 6 medium plum or vine tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon harissa paste
  • 1 tbsp. olive oil
  • 2 teaspoons salt
  • 6 small skewers


  1. To Marinate: Pierce the leg of lamb all over with a small knife. Combine all the marinade ingredients well. Spread over the lamb and massage well into the meat, particularly into the cuts. Leave in the refrigerator for at least 4 hours before cooking.
  2. Kebabs: Place 2 wedges of onion with one tomato in the centre on each skewer (if using wooden ones soak in water for 30 minutes before using).
  3. To Cook Lamb: Set up the barbecue for indirect cooking (see introduction) with drip pan in the centre. Preheat the barbecue to medium. Place the lamb flat side down on the hot grill above the drip pan and place the lid down and cook to taste. After 1 hour turn the lamb over and cook for a further 30 minutes to an hour. It will take 1 ½-2 hours for the lamb to be well done; a meat thermometer when placed in thickest part of the leg will be at 170C when well done. After 1 hour when using a charcoal BBQ, you will need to place more coal at the sides to keep it hot.
  4. To Cook Kebabs: Place the vegetable skewers on the side of the grill in the final 20-30 minutes of cooking. Cook for 10-15 minutes and baste them in the marinade and turn them over and cook for a further 10-15 minutes. The tomatoes should be slightly charred and soft but not falling apart and the onions should cooked. When ready remove them from the grill and cover with foil to keep warm until ready to serve.
  5. When the lamb is cooked remove from the BBQ and rest for 10 minutes before serving.
  6. To Serve: Remove the meat from the dish and pour off all the oil. Reheat the tomato mixture. Serve the meat sliced, with the tomato and onion and cous cous, pilaff rice or and BBQ vegetables, tahini sauce and garnish with coriander leaves.
Harissa Sauce is a spicy North African chilli sauce you can buy it from most supermarkets in jars or you can make it yourself using our recipe.