Sarah London

Moroccan Roast Lamb

A few simple ingredients turn a traditional meal into amazing!

This recipe has become a family favourite, enjoyed every Sunday. Give it a whirl and I’m sure your family will love it too.

Your home will also smell absolutely divine as the aroma of the Moroccan seasoning fills the air.


Moroccan seasoning


olive oil

1 ½ kg leg of lamb

oven bag


Preheat the oven to 160⁰C or 140⁰C fan.

Cosmic Cookery | Moroccan Roast Lamb | Sarah London

Finely chop ⅓ cup parsley.

Cosmic Cookery | Moroccan Roast Lamb | Sarah London

Place ⅓ cup of Moroccan seasoning into a bowl,

Cosmic Cookery | Moroccan Roast Lamb | Sarah London

Cosmic Cookery | Moroccan Roast Lamb | Sarah London

add the parsley,

Cosmic Cookery | Moroccan Roast Lamb | Sarah London

then add ¼ cup olive oil and mix to combine.

Cosmic Cookery | Moroccan Roast Lamb | Sarah London

Cosmic Cookery | Moroccan Roast Lamb | Sarah London

Coat the top of the leg of lamb in the Moroccan mixture.

Cosmic Cookery | Moroccan Roast Lamb | Sarah London

Dust the inside of an oven bag with a little flour and place the lamb inside. Seal with a tie and randomly pierce the oven bag with a fork a few times.

Place in a baking pan and cook for 4 hours.

Remove from oven and allow lamb to rest in the oven bag for 15 mins.

Remove lamb from the oven bag and pull apart with a fork!

Equally nice served with vegetables or salads.


This & That

A bit of this and a bit of that…

Spending time by the sea and indulging in calamari & chips. I do love the ocean!

Frequenting the Farmers’ Market. I love cooking with fresh produce.

Currently I’m particularly enamored with Sapphire potatoes with their gorgeous, delicious purple flesh. I’ve been roasting them with red delight and also cream delight potatoes, enjoying the tri coloured medley with a drizzle of olive oil and sprinkled with sea salt and cracked pepper.

I’ve also been splashing some balsamic vinegar over a combination of vegetables. Carrots, potatoes, zucchini and red onions tossed in a mix of balsamic vinegar, olive oil, seasoned with sea salt and cracked pepper and placed straight in the oven to roast. I love the aroma that fills the kitchen!

Spinach and mushroom quiche is another favourite that I’ve cooked quite a few times lately.

Asparagus and Broccolini with a knob of butter, sea salt and cracked pepper and a few minutes in the microwave… delish.

So it seems lately that it’s been all about food, food, food and more food! Somewhat true but not entirely. When I transferred the photos from my camera to my computer they were all mainly of food and produce!

I have been crocheting, naturally! I have new patterns to write up and tutorials to share, photos to snap, so stay tuned.

I’ve also been browsing and meditating on passages from Stephen Covey’s book… Daily Reflections for Highly Effective People. I’ve come to realize that I actually have 3 copies, yes 3, of his famous book The Seven Habits of Highly Effective People in my home. Guess what, I am not one of the millions that have read it. Three copies sitting in my bookshelf, unread. Have you read it? I do intend to read it entirely from start to finish very soon, but I’m beginning with quick, digestible passages from his daily reflections book to begin.

Today’s passage > > >

When a person has access to both the intuitive, creative, and visual right brain and the analytical, logical, verbal left brain, then the whole brain is working. There is psychic synergy taking place in our own head. And this tool is best suited to the reality of what life is, because life is not just logical – it is also emotional.

– Stephen R. Covey

%d bloggers like this: