Moroccan Roast Lamb

I've done a few slow roasted legs of lamb with a variation of seasonings and accompaniments. I thought I'd try Moroccan and it worked out a treat.

 

Ingredients

 

 

Lamb - one leg weighing at least 2 kilos

 

Onions - 3 medium sized, thinly sliced

 

Chickpeas - 400g tin, drained.

 

Dried Fruit - about 500g chopped into 2cm pieces. I used equal proportions of apricots, peaches and dates.

 

Yogurt - about 200g.

 

Lamb stock pot or stock cube.

 

Garlic - 5-6 cloves, minced.

 

Ras el hanout - one heaped tablespoon.

 

Vegetable oil - about 2 tablespoons.

 

Salt - about a teaspoon.

Water - about 200 mil.

 

 

The Process

 

 

 The main ingredients for the base waiting to be sliced and chopped. Dates tend to dissolve and help create a thick, dark sauce.

 Here they are all mixed up with a little salt and the water added.

 Mix the oil, rest of the salt, ras el hanout and minced garlic to form a paste.

Wash and dry the leg of lamb before piercing it all over with a sharp knife. About I cm wide and about twice as deep seems about right.

 Sit the lamb on top of the onion mix. Rub the paste into the lamb making sure you get some into the slits. Place it in the oven uncovered on about 200c for 30 minutes. Then reduce the heat to about 150c and cover. Leave for 4 to 5 hours or until you are happy with the result. Baste every 30 minutes or so. Add water if necessary. Don't worry that the yogurt separates to start with, it will eventually combine with the softer dried fruits to form a thick sauce.



We were that keen to get it onto a plate that I forgot to take a finishing photo. Once you're satisfied it is cooked lift the lamb out and cover with foil and a tea towel. Let it rest for about half an hour before carving.

I added the stock pot part way through the roasting and also a few spots of butter dotted onto the lamb to help with the basting. It really depends on how much fat there is on the lamb.

Couscous with chickpeas and parsley were our choice of accompaniment along with a side of roasted sliced aubergines that had been tossed in an oil and ras el hanout mix.

Four of us finished the lamb in one sitting.