Entrée: Egypt – فخذ لحم الضأن المشوي ▶ Fakhidh Lahm Al-Dhan Al-Mashwi (Roasted Egyptian Leg of Lamb)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 4 hrs

Total 6 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 leg of lamb (4-5 lbs (1.8-2.3 kg))
4 cloves garlic, minced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) ground coriander
1 tbsp (15 ml) paprika
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground allspice
Salt to taste
Freshly ground black pepper to taste
Juice of 1 lemon
Zest of 1 lemon
1 / 4 cup (15 g) fresh parsley, chopped

Show original ingredient measurements

1 leg of lamb (4-5 lbs / 1.8-2.3 kg)
4 cloves garlic, minced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) ground coriander
1 tbsp (15 ml) paprika
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground allspice
Salt to taste
Freshly ground black pepper to taste
Juice of 1 lemon
Zest of 1 lemon
1 / 4 cup (15 g) fresh parsley, chopped

Instructions

1. Prepare the Marinade: In a small bowl, combine the minced garlic, olive oil, cumin, coriander, paprika, cinnamon, allspice, lemon juice, and lemon zest. Mix well until you have a smooth marinade.
2. Marinate the Lamb: Pat the leg of lamb dry with paper towels. Rub the marinade all over the lamb, ensuring it is entirely covered. Season generously with salt and pepper. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the Oven: Preheat your oven to 375°F (190°C).
4. Roast the Lamb: Place the marinated leg of lamb on a roasting rack in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (145°F for medium-rare, 160°F for medium).
5. Rest and Serve: Remove the lamb from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute. Garnish with chopped parsley and serve with your choice of side dishes. Enjoy this traditional Egyptian delight!