Egyptian Roast Lamb (Kharouf Mahshi)

• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ea. (approximately 2.5–3 kg) whole leg of lamb

Ingredients for 14 servings (2.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the oven to 180°C (350°F).

   Oven
2. 2

   In a small bowl, combine the minced garlic, olive oil, lemon juice, cumin, coriander, paprika, cinnamon, salt, and black pepper to make the marinade.

3. 3

   Place the leg of lamb in a roasting pan and generously rub the marinade all over the lamb, ensuring it is evenly coated.

4. 4

   Cover the roasting pan with foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.

5. 5

   Remove the roasting pan from the refrigerator and let the lamb come to room temperature for about 30 minutes before roasting.

   Stovetop
6. 6

   Place the roasting pan in the preheated oven and roast the lamb for approximately 25 minutes per pound (or 55 minutes per kilogram) for medium-rare doneness. Use a meat thermometer to check the internal temperature of the lamb. It should read around 60°C (140°F) for medium-rare. While the lamb is roasting, baste it occasionally with the pan juices to keep it moist and flavorful.

   Oven
7. 7

   Once the lamb reaches the desired doneness, remove it from the oven and cover it loosely with foil. Let it rest for about 15–20 minutes to allow the juices to redistribute and the lamb to become tender.

   Oven
8. 8

   Carve the roasted lamb into slices and serve it hot as the centerpiece of your meal.