This recipe features a slowly roasted leg of lamb seasoned with a vibrant Moroccan za'atar spice blend, creating a beautifully aromatic crust.
A zesty preserved lemon and olive sauce adds a bright, tangy contrast to the rich lamb, elevating the dish with authentic North African flavors.
Perfect for gatherings or a festive family dinner, this dish combines easy preparation with impressive taste.
Why You’ll Love This Recipe
- Slow-roasting the lamb enhances tenderness and flavor penetration, ensuring juicy slices every time.
- Za'atar spice mix imparts earthy, herbal, and slightly tangy notes, complementing lamb beautifully.
- The preserved lemon and olive sauce balances richness with acidity and briny depth, brightening the palate.
Moroccan Za'atar Roasted Leg of Lamb with Preserved Lemon and Olive Sauce
Enjoy a tender, slow-roasted leg of lamb rubbed with fragrant Moroccan za'atar spice, complemented by a tangy preserved lemon and olive sauce. Perfect for a special dinner.
- Prep time
- 20 minutes
- Cook time
- 120 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 1 (5 to 6 lb) bone-in leg of lamb (about 2.3kg)
- 3 tbsp za'atar spice blend
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 preserved lemon, pulp removed and rind finely chopped (about 2 tbsp rind)
- 1/2 cup green olives, pitted and sliced
- 1 tbsp fresh lemon juice
- 1/4 cup olive oil (for sauce)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the lamb Preheat oven to 325°F (165°C). In a small bowl, combine za'atar spice blend, minced garlic, olive oil, salt, and pepper to form a paste. Rub the paste evenly over the entire leg of lamb.
- Roast the lamb Place the lamb on a roasting rack in a roasting pan. Roast uncovered in the preheated oven for about 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Use a meat thermometer inserted into the thickest part, avoiding bone.
- Make the preserved lemon and olive sauce While lamb roasts, in a small bowl combine chopped preserved lemon rind, sliced green olives, fresh lemon juice, and 1/4 cup olive oil. Stir well and set aside.
- Rest the lamb and serve Remove the lamb from oven when done and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes; the internal temperature will rise slightly during this time. Slice the lamb and drizzle with preserved lemon and olive sauce. Garnish with chopped fresh parsley and serve.
Helpful Tips
- Use a meat thermometer to ensure the lamb reaches the safe minimum internal temperature of 145°F (63°C) followed by resting for 3 minutes, as recommended by the USDA.
- If unavailable, you can substitute the preserved lemon with finely grated lemon zest and a pinch of sea salt.
- Allow the lamb to rest after roasting to redistribute juices for a moist and tender result.
- Za'atar blends vary; if making your own, combine thyme, oregano, sesame seeds, sumac, and salt.
Storage and Make-Ahead
Store leftover cooked lamb in an airtight container in the refrigerator for up to 3 days.
Preserved lemon and olive sauce can be stored separately in the refrigerator for up to 2 days.
Reheat lamb gently in a low oven or covered on the stovetop to preserve moisture.
Frequently Asked Questions
What is za'atar?
Za'atar is a Middle Eastern spice blend typically made from dried thyme, oregano, sumac, sesame seeds, and salt. It has a savory, tangy, and nutty flavor profile.
Can I use boneless leg of lamb?
Yes, boneless leg of lamb can be used; adjust roasting time accordingly and monitor the internal temperature closely.
How do I know when the lamb is cooked to my liking?
Use a meat thermometer inserted into the thickest part of the lamb. 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Remember to let the lamb rest before slicing.
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