Marinated leg of lamb with Chermoula and pine nuts.


2-3 hours




Protein vitamin A,C &E Calcium, iron and magnesium, copper,manganese


  • Deboned butterflied leg of lamb 2 -21/2 kg
  • Chermoula(see below) 
  • 40g pine nuts, dry roasted in a small pan by adding 
  • Salt & pepper, pinch of paprika,dried herbs, pinch of curry powder,
  • Marinade 
  • 3 long springs of rosemary, finely chopped
  • 4 cloves garlic, crushed
  • Zest of 2 lemons & juice of 3 lemons
  • 1 1/4 cups extra virgin olive oil 
  • Chermoula 
  • 30g coriander
  • 30g flat parsley
  • 2 garlic cloves
  • 2 Tbsp lemon juice 
  • 1 tsp ground cumin 
  • 1/4 tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 chilli flakes
  • 1/4 tsp salt
  • 1/4 cup olive oil



  •  Marinade, the leg of lamb, cover and refrigerate for 1 hour.
  • Before roasting remove the lamb form the fridge and let it get back to room temperature leave it for 1 hour.
  • Rub  the marinade into the meat and turn it over several times.Pour 1 Tbsp of olive oil into the  hot pan and use a good kitchen tongs to sear the whole leg of lamb on both sides to give it a wonderful colour.
  • Place the seared leg ,fat side up onto a baking tray and roast at 200C for 40 -50 min.
  • Place the pin nuts into a hot pan with the rest of the spices and herbs, brown slowly and watch you don't burn them!
  • Once the lamb is cooked allow the leg to rest for a while before carving it into thin slices, arrange the slices on a platter and serve with the chermoula and toasted pine nuts.
  • To make the Chermoula:
  • Put all the ingredient except the olive oil in the bowl of a magic mix or nutribullet and pulse.Slowly drizzle in the olive oil to form a rich thick paste.
  • Recipe done by :Karen Dudley.