The celebration roast, Marrakech-scented: leg of lamb rubbed with "top of the shop" spice blend and slow-roasted to a rosy blush over onions.
What you need
Ingredients
Servings
8
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Leg of Lamb — bone-in
Garlic — slivered
Onion — thick rings, as the roasting rack
3 steps
Method
1
Stab 20 slits and bury the garlic slivers; rub with ras el hanout, oil, and salt. Rest at room temperature 1 hour (or fridge overnight).
60 min — timer available in cooking mode
2
Roast on the onion rings at 220°C for 20 minutes, then 170°C to 57°C internal for rosy, 70–85 more. Paint with honey-lemon in the final 15.
90 min — timer available in cooking mode
3
Rest 20 full minutes. Carve; serve over the jammy roasting onions with mint scattered and the pan juices poured shamelessly.
20 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.