Moroccan Roast Lamb with Roasted Roots & Coriander Recipe

Preheat the oven to 325°F (160°C).

In a small bowl, combine the minced garlic, ground cumin, ground coriander, ground turmeric, paprika, salt, and black pepper to make a spice rub.

Rub the spice mixture all over the lamb leg, making sure to coat it evenly.

In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Add the lamb and sear on all sides until browned, about 4-5 minutes per side.

Remove the lamb from the skillet and set it aside.

In the same skillet, add the carrots, parsnips, and onions. Toss them in the remaining oil and spices.

Place the seared lamb on top of the vegetables in the skillet.

Cover the skillet with aluminum foil or a tight-fitting lid, and transfer it to the preheated oven.

Roast the lamb for about 2 hours, or until it reaches your desired level of doneness. For medium-rare, the internal temperature should be around 145°F (63°C).

Once cooked, remove the lamb from the skillet and let it rest for 10 minutes before slicing.

Meanwhile, increase the oven temperature to 425°F (220°C).

Return the skillet with the roasted vegetables to the oven for another 10 minutes, or until they are tender and caramelized.

Remove the roasted vegetables from the skillet and transfer them to a serving platter.

Slice the rested lamb and arrange it on top of the roasted vegetables.

Garnish with fresh coriander leaves and serve with lemon wedges on the side.