Moroccan-Spiced Roast Boneless Leg of Lamb (Mechoui)

Name: Moroccan-Spiced Roast Boneless Leg of Lamb (Mechoui)
Yield: Serves 6
Cuisine: Africa & Middle-East, African
Ingredients: 1 cup, low-sodium chicken broth; 1 , boneless half leg of lamb (3 1/2 to 4 pounds), trimmed of surface fat; 1/2 cup, packed fresh cilantro leaves; 5 , medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons); 2 teaspoons, dried thyme leaves; 2 teaspoons, paprika; 2 teaspoons, ground cumin; , Salt and ground black pepper; 8 tablespoons (1 stick), unsalted butter, softened; 1 tablespoon, olive oil

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Moroccan spit-roasted whole lamb perfumed with spices serves as the inspiration for our roast leg of lamb that’s special enough to serve to dinner guests yet easy enough for a casual family dinner.

SERVES6

WHY THIS RECIPE WORKS

We chose to use a boneless half leg, for ease of carving, when developing our Moroccan-spiced roast leg of lamb recipe. With the roast pounded lightly, rolled up, and tied, we turned to a method that we use with rack of lamb—we seared the r...

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