-Middle Eastern-

Lebanese Leg of Lamb


    3cm piece of fresh ginger, grated

    3 cloves garlic, crushed

    A handful of fresh coriander, finely chopped

    2 tbsp olive oil

    1 lemon, zest and juice

    1 tbsp harissa paste

    2 tsp black pepper

    1 tsp salt

    1 tsp ground cloves

    2 tsp ground cumin

    1 tsp fennel seeds

    1 tsp ground cinnamon

    1 tbsp paprika

    1.5kg leg of lamb

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Main serves 6

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Mix together ginger, garlic, fresh coriander, olive oil, lemon zest, juice and harissa paste in a bowl. Add all the dried spice ingredients and mix well.


Score the leg of lamb with a sharp knife, making cuts around 2 cm deep. Rub the marinade over the lamb using your hands, working into the cuts


Leave to marinade for at least 3 hours or in a fridge overnight.


Place the lamb and marinade into the Crock-Pot bowl. Cover and cook the lamb on Low for 8-9 hours or High for 7-8 hours


Once cooked, baste the lamb with the liquid and leave to rest before slicing. (For crispy skin, transfer to a pre-heated oven at 200C for 20 minutes before resting.)


Serve with a tomato salad and flatbreads

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