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Recipeother
Moroccan Spiced Lamb
a recipe from tv political correspondent andrew marr, that was on 'full on food' a year or so ago. just found the print-out in my stash. haven't made this yet, but i'm hoping to over easter.
11 ingredients11 preparation steps
Ingredients
- leg of lamb
- of fresh mint
- dried apricots
- dried dates
- pine nuts
- orange, zest of
- lemon, zest of
- olive oil
- harissa
- cumin seeds
- red wine
Preparation
- 1preheat oven to 220 degrees c / 425 degrees f
- 2in samll bowl , combine mint , apricots , dates , pine nuts , orange and lemon zests , and olive oil and mix well
- 3season with salt and pepper
- 4press fruit mixture into leg cavity , tie with kitchen string to hold together
- 5spread harissa paste over leg and sprinkle with cumin seeds
- 6place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram or until lamb is cooked to desired done-ness
- 7remove lamb from oven and let rest on cutting board a few minutes while you make the gravy
- 8for gravy , put roasting tin on stove top and bring to a high heat
- 9stir in a teaspoon of harissa paste , , a splash of red wine and enough water to bring it to a gravy-like consistency
- 10let gravy bubble and thicken until reduced by half
- 11carve lamb and serve with the gravy , bulgar wheat aand a green salad