MOROCCAN SPICED LAMB

Moroccan Spiced Lamb image

Provided by Ppaperdoll

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 leg of lamb, boned
4 -6 tablespoons chopped of fresh mint
100 g dried apricots, chopped
100 g dried dates, chopped
100 g pine nuts, toasted and crushed
1 orange, zest of
1 lemon, zest of
1 tablespoon olive oil
4 -6 tablespoons harissa, plus extra for the gravy
4 tablespoons cumin seeds
red wine

Steps:

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.

Nutrition Facts : Calories 235.9, Fat 14.7, SaturatedFat 1.2, Sodium 10.2, Carbohydrate 27.2, Fiber 3.9, Sugar 20.1, Protein 4.1