isithalal.food · Recipes

Moroccan roast lamb with roasted roots

Sophie Godwin's Moroccan roast lamb with Halal lamb: half a leg rubbed with ras el hanout and roasted on onion, squash, celeriac and garlic, then served with a blitzed coriander, cumin, lemon and chilli dressing.

Moroccan · Main · Easy · 4 portions · 70 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

The roast is half a leg of lamb, about 800 g, which is Halal only from a Halal-slaughtered animal; the rest is vegetables, oil, spices, herbs and lemon.

Halal-critical ingredients

• Leg of lamb: Lamb is Halal only from a Halal-slaughtered animal, and lamb without a Halal mark doesn't say how the animal was slaughtered. Buy the lamb from a Halal butcher or in a certified pack. See Lamb.

Ingredients

Lamb and vegetables

• around 800 g Halal half leg of lamb
• 2 red onions, cut into wedges
• 1 butternut squash, skin left on, cut into wedges
• 1 celeriac, peeled and cut into wedges
• 2½ tbsp cold-pressed rapeseed oil
• 2 tbsp ras el hanout
• 8 garlic cloves, skin on

Coriander dressing

• small bunch coriander
• ½ tsp cumin seeds
• 1 lemon, zested and juiced
• ½ green chilli, deseeded

Method

1. Prepare the lamb. Take the lamb out of the fridge while you chop the vegetables. Heat the oven to 200C/180C fan/gas 6. Trim any excess fat off the lamb, cut a few slashes into the meat, then rub with ½ tbsp oil and 1 tbsp ras el hanout and season.
2. Roast. Put the onion, celeriac, squash and garlic in a large roasting tin and toss with the rest of the ras el hanout and oil and some seasoning. Nestle the lamb into the tin and roast for 40 minutes.
3. Rest the lamb. Take the lamb out of the oven and leave it to rest. Put the vegetables back in the oven for 20 minutes.
4. Make the dressing. Meanwhile, blitz the coriander, cumin seeds, lemon zest, lemon juice and chilli in a mini food processor until finely chopped and vivid green.
5. Serve. Carve the lamb onto a platter and pile on the vegetables. Sprinkle over some of the coriander mixture and let everyone help themselves.

Allergens

celery (celeriac)

How this recipe was researched

Method adapted from BBC Good Food's 'Moroccan roast lamb with roasted roots & coriander' by Sophie Godwin (serves 4: oven at 200C/180C fan/gas 6; half a leg of lamb, around 800 g, trimmed of excess fat, slashed and rubbed with ½ tbsp of 2½ tbsp cold-pressed rapeseed oil, 1 tbsp of 2 tbsp ras el hanout and seasoning; 2 red onions, a butternut squash with the skin on and a peeled celeriac, all in wedges, tossed in a large roasting tin with 8 unpeeled garlic cloves and the rest of the spice and oil; the lamb nestled in and roasted 40 minutes; the lamb rested while the vegetables roast 20 minutes more; a small bunch of coriander, ½ tsp cumin seeds, the zest and juice of a lemon and ½ deseeded green chilli blitzed until vivid green; the lamb carved onto a platter, the vegetables piled on and some of the coriander mixture sprinkled over). We specified Halal lamb; the first two steps are each split at their natural break. Nothing else needed changing. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: lamb chops on a grill, not the finished dish from this recipe.