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Moroccan Spiced Lamb with Fiery Chili Sauce

Servings 8
Author Lauren Keating


  • 4 teaspoons Kosher Salt
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Dried Oregano
  • 2 Tablespoons Ras al Hanout
  • 5 pounds Boneless Leg of Lamb trimmed
  • ¼ cup Olive Oil
  • 1 Onion diced
  • 2 Jalapeño Peppers minced
  • 2 cloves Garlic mashed
  • 2 teaspoons ground Coriander
  • 1 teaspoon ground Cumin
  • ¼ teaspoon crushed Red Pepper Flakes
  • 2 Tablespoons Tomato Paste
  • 2 Tablespoons White Vinegar
  • Chopped Cilantro for garnish


  • Combine the first four ingredients in a small bowl. Rub into the lamb, coating all sides evenly. Cover and let rest 30 minutes.
  • While the lamb rest, prepare the sauce. Heat the oil in a medium saucepan until it shimmers. Add the onion and jalapeño. Cook until translucent, about 5 minutes. Add the spices and cook for 1 minute. Add the tomato paste and cook for one more minute. Stir in 3/4 cup water and Vinegar. Bring to a boil and cook for 15 minutes. Transfer to a food processor or blender and purée. Let cool to room temperature.
  • Heat a grill to medium-high. Grill the lamb for 6-8 minutes on one side, or until it is deep brown. Flip the lamb over and turn off the burner directly underneath. Grill 8-10 more minutes. Remove lamb from heat and let rest for 10 minutes. Sprinkle with cilantro. Slice across the grain and serve with sauce.