Aromatic Moroccan lamb

With roast root veg, nutty hummus and crunchy, chilli chickpeas.
recipes, lamb, roast
Image by:
Recipe from: 27 May 2015
Preparation time: 25 min + marinading time
Cooking time: 1h 30 min


  • 1
    leg of lamb – about 2kg, butterflied and trimmed of excess fat
  • RUB:
  • 1
    sea salt flakes
  • 2
  • 1
    whole clove
  • 1
    whole star anise
  • 1
  • 1
    coriander seeds
  • 1
  • 1
    ground ginger
  • 1
    black peppercorns
  • 3
    large stalks fresh rosemary - leaves removed and roughly chopped
  • lemon zest from 2 lemons
  • 4
  • SAUCE:
  • 2
    soft butter
  • 2
  • lemon juice to taste
  • 15
    whole baby beetroot - washed
  • 15
    whole baby carrots - washed
  • 1
    cayenne pepper
  • 1
    handful fresh oregano - roughly chopped
  • salt and pepper to taste
  • 1
    400g can chickpeas - drained and rinsed
  • 1
    olive oil
  • 1
    dried red chilli flakes
  • 1
    smoked Spanish paprika
  • salt and pepper to taste
  • 2
    400g cans of chickpeas (keep aside around 100ml of the liquid)
  • 4
  • 2
    garlic cloves, crushed
  • 1
    crushed sea salt
  • 6
    quality extra virgin olive oil (plus extra for drizzling)
  • 3,5
    freshly squeezed lemon juice
  • toasted sesame seeds to garnish



Preheat the oven to 200°C.


Place the salt, cumin, clove, star anise, cinnamon, coriander seed, all spice, ground ginger, black peppercorns, fresh rosemary and lemon zest all into a pestle and mortar and grind to a pulp.
Place the lamb in a roasting pan.
Coat the lamb in olive oil and rub with the spice mix (use your hands.)

Drizzle the honey evenly all over the leg.
Squeeze over the lemon juice.
Cover the roasting pan with cling film, refrigerate and allow to marinade for a couple hours.
Bring the lamb to room temperature.
While your lamb is coming up to temperature, prepare your vegetables.


Wash the beetroot and carrots, dry, place into an oven proof dish and coat with olive oil.
Season with cayenne pepper, oregano, salt and pepper.
Pop your lamb and vegetables into the oven.
While these are cooking you can make your hummus.


Open the cans of chickpeas and rinse under cold water.
Pop these into your food processor.
Add the tahini, garlic, salt, lemon juice and the 100ml liquid.
Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish.
Drizzle with some more extra virgin olive oil and top with some toasted sesame seeds.
After about an hour your lamb should be done to perfection - remove from the oven and allow to rest.
Check that your vegetables are soft - if not, allow to go for a further 10-15 minutes or until done.


Drain the liquid from the roasting pan that the lamb cooked in and place into a pot.
Place on the stove and bring to the boil.
Knead together your butter and flour and whisk mixture into the sauce.
Allow the sauce to come to a slow boil and thicken.
Add lemon juice and season to taste.

Mix all the ingredients with the chickpeas - place on a roasting tray and pop into the oven for 10-15 minutes or until crunchy and golden.

To serve

After your lamb is done resting transfer to a chopping board.
Slice nice, thick pieces of the lamb, smother with sauce, serve with roast root veg, top with crunchy, chilli chickpeas and a large dollop of nutty hummus.
If you like, serve with griddled flatbreads to mop up all those delicious flavours.

Recipe reprinted with permission of Styled Fresh. To see more recipes, please click here.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: roast  |  lamb  |  recipes


Lentil frikkadels

2016-09-26 00:00 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe


We're talking about ...

Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.