Moroccan Style Slow Roasted Leg of Lamb

Posted on 22/03/2016 15:52, by Emma Newman-Young



Here at Thompsons of Smithfield even though we love entertaining, sometimes our kitchen duties distract us from spending quality time with our guests. However, this Easter we’ve got a great recipe that you can prepare in advance, so you don’t have miss out on the party!


  • 1 leg of lamb
  • 1 lemon
  • 1 tablespoon Ras el Hanout
  • 3 garlic cloves
  • Olive oil
  • 1 glass red wine 
  • 1 onion
  • Salt and pepper
  • 1/2 pint chicken stock
  • 2 teaspoons mixed herbs
  • 2 teaspoons cranberry sauce/jelly


  • Pre-heat the oven to 150C.
  • Peel there garlic cloves and slice into slivers. Make about 8 incisions in the lamb and insert half the garlic into them. 
  • Rub a little olive oil over the meat, and liberally sprinkle over the Ras el Hanout, salt and pepper.
  • Heat a large frying pan and brown the meat all over in some oil. Remove from the pan. 
  • Slice the onion and place in the bottom of a roasting dish. Put the lamb in the dish and squeeze the juice of a lemon over it, then add the rest of the garlic, the herbs and pour in the stock. 
  • Cover tightly with foil, place in the oven and cook for 3 hours. 
  • After 3 hours remove the foil and cook for another hour uncovered. 
  • After the full 4 hours remove from the roasting tin and cover with foil and keep in a warm place / warming drawer (you can keep it there for up to an hour and a half before serving).

To make the gravy

  • Drain the juices into a saucepan, removing the onions and garlic. 
  • Turn the hob up to a high heat, add a glass of red wine and reduce down by a half. 
  • Add the cranberry jelly and season well. If you want a thicker gravy add a little slaked cornflour or flour mixed with butter, and whisk it into the gravy. 
  • You can then cover this and leave it to be heated later.
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