Moroccan-Spiced Roast Boneless Leg of Lamb (Mechoui)
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 roast in a skillet on the stovetop, then transferred the roast to a hot oven to finish cooking, which yielded the deeply browned surfaces and moist and tender meat that we sought. To flavor the lamb for our Moroccan roast leg of lamb recipe, we borrowed the traditional Moroccan method of basting the roast as it cooks with a seasoned butter, flavoring ours with fresh cilantro, dried thyme, garlic, paprika, cumin, and salt and brushed the mixture onto the lamb as it roasted, spreading some of it onto the roast before rolling and tying it for good measure.