Moroccan roast lamb with roasted roots & coriander served on a plate

Moroccan roast lamb with roasted roots & coriander

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(11 ratings)

Prep: 15 mins Cook: 55 mins


Serves 4

Serve up this tasty Moroccan roast lamb dish for a low-calorie main that delivers stacks of flavour and three of your 5-a-day

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: Per serving

  • kcal446
  • fat20g
  • saturates5g
  • carbs18g
  • sugars10g
  • fibre10g
  • protein45g
  • saltg


  • ½ leg of lamb, around 800g



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 2 red onions, cut into wedges
  • 1 butternut squash, skin left on, cut into wedges
  • 1 celeriac, peeled and cut into wedges



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2½ tbsp cold pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tbsp ras el hanout
  • 8 garlic cloves, skin on
  • 1 small bunch coriander
  • ½ tsp cumin seeds
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1⁄2 green chilli, deseeded


  1. Take the lamb out of the fridge while you chop the onions, squash and celeriac. Heat oven to 200C/180C fan/gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub ½ tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a large roasting tin with the garlic. Toss with the remaining ras el hanout, remaining oil and some salt and pepper. Nestle the lamb into the tin and put in the oven to roast for 40 mins.

  2. Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, blitz the coriander, cumin seeds, lemon zest, lemon juice and green chilli together in a mini food processor until finely chopped and vivid green.

  3. Carve the lamb, put on a platter, then pile on the veg. Sprinkle over some of the coriander mixture before taking the platter to the table for everyone to help themselves.

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Comments, questions and tips

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2nd Dec, 2018
Great, tasty, easy recipe. Going to use chickpeas instead of lamb next time as I'm not a big meat eater.
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