Moroccan Spiced Lamb

Recipe by Ppaperdoll
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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220 degrees C/ 425 degrees F.
  • In samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. Season with salt and pepper.
  • Press fruit mixture into leg cavity, tie with kitchen string to hold together. Spread harissa paste over leg and sprinkle with cumin seeds.
  • Place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram (20 minutes per pound) or until lamb is cooked to desired done-ness.
  • Remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.
  • For gravy, put roasting tin on stove top and bring to a high heat. Stir in a teaspoon of harissa paste, (optional), a splash of red wine and enough water to bring it to a gravy-like consistency.
  • Let gravy bubble and thicken until reduced by half.
  • Carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.
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