Preheat oven 350 degrees. Boiled rice is also typical for Moroccan cuisine, so you could try it to enjoy a meal just like in this North African country. Preheat the oven to 350ºF. Use a high temperature just in the final part to brown the roast. Roast the leg of lamb. When ready to cook, preheat the oven to 300F. After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare. Roast the meat, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the lamb is tender enough to pull off the bone by hand. You can serve the roasted leg of lamb with different side dishes. Juices can be used to make a gravy if desired. Rub the entire roast with the marinade until it is coated.

Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Place into a roasting pan double the size of the lamb. Nigella shows us her delicious Moroccan roast lamb and Turkish cacik #NigellaLawson. Covered in our very own Smokey Sauce and Roasted Tomato chilli Salsa.

If possible allow to marinade for at least 1 hour but up to overnight.

Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting. One of yours as well as one of our favourites. Remove the foil and increase the oven temperature to 475 F. Brown the meat, basting frequently, for … Slide the lamb in and allow to roast for 2 hours. Lightly oil a baking pan [just to make it easier to clean later] and place the leg of lamb in a rack in the pan. Moroccan Lamb slow roasted for 14 hours so just melts in the mouth. Allow to rest 10 minutes before carving.