| Prep Time | 30 mins |
| Cook Time | 90 mins |
| Servings |
ppl
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Ingredients
Moroccan Spice Blend
- 1 T allspice
- 1 tsp finely ground black pepper
- 1 ½ tsp fennel seeds
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- ¼ tsp ground cloves
Roasted Pepper Aioli
- ½ C walnuts
- 1 C avocado oil mayo
- 3 garlic cloves
- 2 roasted red bell peppers
- 1 small red chili
- 1 T coconut sugar
- 1 lemon juiced
- salt and pepper
Gremolata
- 5 cloves garlic
- 1 bunch of parsley, cilantro or mint Or a combo of all three
- 4 TBS. extra virgin olive oil
- 2 tsp salt and pepper
Leg of Lamb
Ingredients
Moroccan Spice Blend
Roasted Pepper Aioli
Gremolata
Leg of Lamb
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Instructions
- For the spice blend: Grind fennel seeds in coffee grinder or with a mortar and pestle until finely ground. Add in other spices and blend well.
- For the Roasted Pepper Aioli: Put all ingredients in food processor and process until smooth. Can be stored in the fridge for up to a week.
- For the Gremolata: Mince garlic, chop herbs and then mix with olive oil, salt and pepper.
Leg of Lamb
- Preheat oven to 375 degrees.
- Put lamb in roasting pan and open up until flat.
- Salt & Pepper the inside
- Layer the gremolata over the entire inside of the leg of lamb.
- Roll lamb tightly and tie in 3 places.
- Rub the outside of lamb with salt and Moroccan Spice Blend.
- Put seam side down and put in the oven.
- Roast lamb for about 1 ½ hours or until instant read thermometer registers 140 degrees.
- Cover lamb with foil and let rest for 15 minutes.
- Cut lamb against the grain and serve alongside the Roasted Red Pepper Aioli.