I love lamb and Moroccan dishes. They are always so full of flavour. This recipe is really quick to prepare and loaded with flavour. I slow cooked it in the oven on low for about 6 hours, and then served it with homemade hash browns and a raw beetroot salad.
Moroccan Leg of Lamb Recipe
1 leg of lamb
Ingredients for Harissa Spice ( your rub) -
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp Himalayan salt
2 tbsp tomato paste
2 small red chilli or more for really hot and spicy - chopped
2 cloves garlic - chopped
1/2 lemon - juice
2 tbsp olive oil
Method
Oven 150 c - Large oven dish
1 - Place the spice seeds in a dry fry pan and roast on low until you the seed are slightly brown and fragrance has been released, shaking the pan regularly. Don't burn them.
2 - Place seeds and salt in a mortar and pestle and grind them.
3 - Add your garlic, lemon juice, olive oil, chillies and grind.
4 - Add your tomato paste.
Taste and season add more if it needs it.
5 - Gently make cuts into your lamb and massage in the paste - rest for one hour or more.
6 - Place in an oven dish and cover well with tin foil.
Bake at 150 c for about 6 - 7 hours or until it falls off the bone when you pull with a fork.
Pour the liquid into a pot, scoop off the fat and thicken slightly with a mixture of cornflour and water.
Serve
Because I have two leg of lambs to cook, I have doubled this recipe. Roast lightly the spices in a dry pan.
Grind them into a powder
Add the oil, lemon juice, chillies and garlic - grind
Mix in the tomato paste
Massage the paste into the lamb.
Cover well with tin foil.
Cook until really tender.
Enjoy xx