Moroccan Rib Roast or Leg of Lamb

Recipe by Derf2440
READY IN: 2hrs 15mins
SERVES: 8-10


  • 2
    tablespoons coriander seeds, crushed
  • 2
    tablespoons lemons, rind of, finely shredded
  • 1
    tablespoon olive oil
  • 1
    teaspoon whole cumin seed, crushed
  • 12 - 1
    teaspoon red pepper, crushed
  • 12
    teaspoon coarse salt
  • 4 -5
    lbs beef rib roast or 4 -5 lbs leg of lamb
  • 8
    cloves garlic, peeled and cut into silvers
  • assorted peeled and cut up vegetables, such as potatoes,carrots,turnips and peppers


  • Stir together coriander seed, lemon peel, olive oil, cumin, red pepper, and salt in a small bowl.
  • Rub surface of rib roast thouroughly with coriander mixture.
  • Cut 1/2 inch wide slits randomly into top and sides of roast.
  • Insert garlic slivers deep into slits.
  • Cover and refrigerate roast for up 24 hours, if desired.
  • Prepare grill for indirect grilling.
  • Test for medium heat above the drip pan.
  • Place roast on the lightly oiled grill rack over drip pan.
  • Cover and grill for 1 1/2 to 2 hours or until an instant read thermoter inserted into the centre of the roast registers 155f degrees for medium doneness.
  • Add assorted cut up veggies to grill during the last 45 minutes of cooking, removing setting them aside as they become tender.
  • Carve rib roast and serve with grilled veggies.
  • If using a leg of lamb, grill for 2 to 3 hours or until thermometer reads 155f degrees for medium doneness.
  • Either beef or lamb roast may also be cooked in the oven at 400f degrees until thermometer reads 155f degrees for medium doneness, for approximately the same number of hours.
  • Add veggies to the oven rack outside the roasting pan for about the last hour of cooking.
  • Serve with roast.