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Moroccan leg of lamb with spiced cauliflower
Moroccan leg of lamb with spiced cauliflower
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Prep Time:
40 minutes
Cook Time:
105 minutes
Total Time:
145 minutes
Spiced Moroccan-style roasted lamb leg for a flavorful Sunday feast.
Ingredients:
  • 2 garlic cloves, crushed
  • Zest and juice of 1 lemon
  • 20.00 ml ras el hanout or other Moroccan spice blend
  • 80ml olive oil
  • 1.6kg easy-carve lamb leg
  • 1 large onion, sliced
  • 1 cauliflower, cut into 2cm-thick florets
  • 40.00 ml plain flour
  • 500ml chicken stock
  • 20g almond
  • Coriander leaves, to serve
Instructions:
  • Mix together the garlic, lemon zest, 3 tsp ras el hanout, and 2 tbs olive oil to create a flavorful rub for the lamb. Season with salt and let it marinate for 30 minutes.
  • Preheat the oven to 220C for a perfectly cooked dish.
  • In a roasting pan, layer onions at the bottom and place the lamb on top. Roast at 220°C for 15 minutes, then reduce heat to 180°C and continue roasting for 20 more minutes.
  • Combine the cauliflower with half of the lemon juice, remaining 2 tablespoons of oil, and remaining 1 teaspoon of ras el hanout. Spread it around the lamb in the roasting pan, then roast for an additional 35-40 minutes until tender. Once ready, transfer the lamb and cauliflower to a platter and let it rest, covered loosely with foil, for 10 minutes.
  • Place a roasting pan over medium heat, add the flour, and cook for 2 minutes while scraping the bottom of the pan. Pour in the stock and cook for 3-4 minutes, stirring constantly until thickened.
  • Pour in the remaining lemon juice and season to taste, then strain the mixture into a jug.
  • Sprinkle almonds and coriander over the lamb and cauliflower before serving with the gravy.

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