Prep Time

15 mins

Cook Time

90 mins


  • Ingredients

  • 2 kg (4 pound) leg of lamb

  • 2 lemons, halved

  • 3 cloves of garlic, peeled

  • 1 heaped tablespoon of ras el hanout (see comments)


Ras el hanout is known in Arabic as “top of the shop” spice blend.  It is used extensively in Moroccan & North African cuisine.

  • Yoghurt Sauce

  • 3/4 cup of greek natural yoghurt

  • Juice of half a lemon

  • 1 tablespoon of chopped parsley

  • salt and white pepper to taste

Pairs well with …..

roasted potatoes & rocket (arugula)

Hints and Tips

Add more garlic if you like a stronger garlic flavour through the lamb.

Pre heat a fan forced oven to 180C (360F) degrees.

In a baking pan large enough to fit the lamb, cut the lemons in half and place cut side down.

Place the lamb on top so the lemons act as a trivet for the leg of lamb.

With a small knife, make three deep incisions in the lamb about 6 cm apart.

Insert the garlic cloves into each incision.

Sprinkle the lamb with the ras el hanout and rub into the lamb thoroughly.

Place lamb into oven and cook for 1 hour 20 minutes.

Remove lamb from oven, cover with aluminium foil and allow to rest for 10 minutes.

Yoghurt Sauce

Place all ingredients in a bowl and combine.