Moroccan Cinnamon-Rubbed Leg of Lamb
Created by Rori Trovato
In Morocco, cinnamon is used to accent meat dishes like leg of lamb. Count on this spice to add another dimension to grains such as couscous, served here with raisins and pine nuts.
Servings: Serves 4
  • 1 (4 1/2-pound) semiboneless leg of lamb , trimmed of excess fat
  • 2 tablespoons honey
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground black pepper
  • 1 tablespoon ground cinnamon
  • 2 teaspoons kosher salt
  • Couscous with Raisins, Cinnamon and Pine Nuts
  • Directions
    Preheat oven to 400°. Place a rack on the bottom of a roasting pan large enough to fit lamb.

    Rinse lamb and pat dry. Rub honey over entire surface, then combine spices and salt and pat into honey. Let sit at room temperature, 30 minutes.

    Roast 1 hour and 15 minutes, or until medium rare (internal temperature should be around 135°; for medium well, temperature should be 145°). Remove from oven and allow to sit 15 minutes before slicing. Serve with couscous.


    Next Story