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Moroccan Spiced Rib Roast or Leg of Lamb with Roasted Vegetables

The aroma alone transports me back to a bustling Marrakech market, the air thick with the scent of cumin, coriander, and roasting meat. My first taste of Moroccan cuisine was a slow-cooked lamb tagine, its complex flavors a revelation. Ever since, I’ve been captivated by the region’s bold spice blends and the way they transform humble ingredients into something extraordinary. This recipe for Moroccan Rib Roast or Leg of Lamb captures that same magic, bringing a taste of North Africa to your table.

Recipe Overview

Prep Time: 20 minutes
Marinating Time: Up to 24 hours
Cook Time: 1 hour 30 minutes – 3 hours (depending on meat and cooking method)
Total Time: 1 hour 50 minutes – 3 hours 20 minutes (plus marinating time)
Servings: 8-10
Dietary Type: Gluten-Free, Dairy-Free (naturally)

Ingredients

2 tablespoons coriander seeds, crushed
2 tablespoons lemon rind, finely shredded
1 tablespoon olive oil
1 teaspoon whole cumin seed, crushed
½ – 1 teaspoon crushed red pepper (adjust to your spice preference)
½ teaspoon coarse salt
4-5 lbs beef rib roast or 4-5 lbs leg of lamb
8 cloves garlic, peeled and cut into slivers
Assorted peeled and cut up vegetables, such as potatoes, carrots, turnips, and peppers

Equipment Needed

Small bowl
Sharp knife
Grill (optional)
Oven
Roasting pan (for oven cooking)
Instant-read thermometer

Instructions

In a small bowl, stir together the crushed coriander seed, finely shredded lemon peel, olive oil, crushed cumin seed, crushed red pepper, and coarse salt. This is your flavorful Moroccan spice rub.
Thoroughly rub the surface of the rib roast or leg of lamb with the coriander mixture, ensuring every inch is coated with the fragrant spices.
Using a sharp knife, cut ½ inch wide slits randomly into the top and sides of the roast. These slits will allow the garlic to infuse the meat with its pungent flavor.
Insert the garlic slivers deep into the slits you just created. Push them in as far as they will go.
Cover the spiced roast and refrigerate for up to 24 hours, if desired. This marinating time allows the flavors to penetrate the meat, resulting in a more intensely flavorful and tender roast. Even a few hours of marinating will make a difference.
Prepare your grill for indirect grilling. This means setting up your grill so that the heat source is not directly beneath the meat. If using a charcoal grill, bank the coals to one side. If using a gas grill, turn off one or more burners.
Test for medium heat above the drip pan. You should be able to hold your hand about 6 inches above the grill grate for approximately 5-6 seconds.
Place the roast on the lightly oiled grill rack over the drip pan. The drip pan will catch any drippings, preventing flare-ups and making cleanup easier.
Cover the grill and grill for 1 ½ to 2 hours for the rib roast, or 2 to 3 hours for the leg of lamb, or until an instant-read thermometer inserted into the centre of the roast registers 155°F for medium doneness. Remember that the internal temperature will continue to rise slightly after you remove the roast from the grill (or oven), so it’s best to pull it when it’s a few degrees below your desired doneness.
During the last 45 minutes of cooking, add the assorted cut up vegetables (such as potatoes, carrots, turnips, and peppers) to the grill. You can toss them with a little olive oil, salt, and pepper before grilling. As the vegetables become tender, remove them from the grill and set them aside.
Once the roast has reached the desired temperature, remove it from the grill and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Carve the rib roast or leg of lamb and serve with the grilled vegetables.

Oven Instructions:

If using a beef rib roast or leg of lamb, you may also cook it in the oven at 400°F until a thermometer reads 155°F for medium doneness. This will take approximately the same number of hours as grilling. Add the veggies to the oven rack outside the roasting pan for about the last hour of cooking. Let roast rest for 15 minutes before serving.

Expert Tips & Tricks

Spice it up (or down): Adjust the amount of crushed red pepper to suit your heat preference. If you’re sensitive to spice, start with ¼ teaspoon and add more to taste.
Get ahead: The spice rub can be made a day or two in advance and stored in an airtight container at room temperature. This will save you time on the day you’re cooking the roast.
Don’t overcrowd the grill: If you’re grilling the vegetables, make sure they’re not overcrowded on the grill. Overcrowding will cause them to steam instead of roast, resulting in a less desirable texture. Grill them in batches if necessary.
Rest is best: Don’t skip the resting period! Resting the roast allows the juices to redistribute, resulting in a more tender and flavorful roast.
Basting: If desired, baste the roast with pan drippings or a mixture of olive oil and lemon juice during the last hour of cooking. This will help to keep the roast moist and add extra flavor.

Serving & Storage Suggestions

Serve the Moroccan Spiced Rib Roast or Leg of Lamb hot, sliced, and arranged on a platter with the grilled vegetables. Garnish with fresh parsley or cilantro for a pop of color. A side of couscous or quinoa would also be a delicious addition.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. The meat can also be shredded and used in sandwiches, salads, or tacos. The cooked vegetables can be stored separately and added to soups, stews, or omelets.

Nutritional Information

Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	45g	69%
Saturated Fat	20g	100%
Cholesterol	150mg	50%
Sodium	300mg	13%
Total Carbohydrate	10g	4%
Dietary Fiber	3g	12%
Sugars	3g	–
Protein	50g	100%

Variations & Substitutions

Lamb for Beef: If you prefer lamb, feel free to substitute a leg of lamb for the rib roast. The cooking times may vary slightly, so use an instant-read thermometer to ensure the lamb is cooked to your desired doneness.
Vegetarian Option: While this recipe centers around the meat, you could adapt the spice rub and grilling technique to roast hearty vegetables like butternut squash, cauliflower, or eggplant for a vegetarian main course.
Spice Level: Adjust the amount of crushed red pepper to control the level of spiciness. You can also add a pinch of cayenne pepper for extra heat.
Citrus Zest: Orange zest can be used in place of lemon zest for a slightly sweeter flavor.
Herb Variations: Add fresh herbs like rosemary, thyme, or oregano to the spice rub for a more complex flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use ground coriander and cumin instead of whole seeds?
A: While whole seeds offer the best flavor, ground spices can be substituted. Use about 1 tablespoon of ground coriander and ¾ teaspoon of ground cumin for this recipe.

Q: How do I know when the roast is done?
A: The best way to determine doneness is to use an instant-read thermometer. Insert the thermometer into the thickest part of the roast, avoiding bone. For medium doneness, aim for 155°F.

Q: Can I marinate the roast for longer than 24 hours?
A: While 24 hours is ideal, you can marinate the roast for up to 48 hours. However, be aware that the longer the meat marinates, the softer the texture will become.

Q: What if I don’t have a grill?
A: No problem! You can easily cook the roast in the oven at 400°F until it reaches the desired internal temperature.

Q: Can I use other vegetables besides potatoes, carrots, turnips, and peppers?
A: Absolutely! Feel free to use any vegetables you like, such as zucchini, onions, bell peppers, or eggplant. Just be sure to adjust the cooking time accordingly.

Final Thoughts

This Moroccan Spiced Rib Roast or Leg of Lamb is more than just a recipe; it’s an invitation to explore the vibrant flavors of North Africa. The aromatic spices, tender meat, and perfectly roasted vegetables create a truly unforgettable meal. So, gather your ingredients, fire up your grill or preheat your oven, and get ready to embark on a culinary adventure. I encourage you to try this recipe and let the exotic flavors transport you to another world. Enjoy, and please share your feedback! Consider pairing this dish with a robust red wine for a truly memorable dining experience.

Moroccan Rib Roast or Leg of Lamb Recipe