Moroccan Leg of Lamb with Roasted Pepper Aioli
Moroccan Leg of Lamb with Roasted Pepper Aioli

Servings Prep Time
10-12ppl 30mins
Cook Time
90mins
Servings Prep Time
10-12ppl 30mins
Cook Time
90mins
Ingredients
Moroccan Spice Blend
Roasted Pepper Aioli
Gremolata
Leg of Lamb
Instructions
  1. 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.
  2. 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.
  3. For the Gremolata: Mince garlic, chop herbs and then mix with olive oil, salt and pepper.
Leg of Lamb
  1. Preheat oven to 375 degrees.
  2. Put lamb in roasting pan and open up until flat.
  3. Salt & Pepper the inside
  4. Layer the gremolata over the entire inside of the leg of lamb.
  5. Roll lamb tightly and tie in 3 places.
  6. Rub the outside of lamb with salt and Moroccan Spice Blend.
  7. Put seam side down and put in the oven.
  8. Roast lamb for about 1 ½ hours or until instant read thermometer registers 140 degrees.
  9. Cover lamb with foil and let rest for 15 minutes.
  10. Cut lamb against the grain and serve alongside the Roasted Red Pepper Aioli.