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Slow roasted Moroccan lamb
Slow roasted Moroccan lamb
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Delicious member-created recipe, untested by taste.com.au team.
Ingredients:
  • 1 large leg of lamb
  • 36.40 gm olive oil
  • 4 onions, sliced
  • 5 cloves garlic
  • 50g cumin
  • 1 tsp chilli
  • 2 pinches saffron
  • Small piece ginger, to grate
  • 1 tsp turmeric
  • 2 cinnamon sticks
  • 3 pieces preserved lemon, cut into thin slices
  • 89.38 gm Australian honey
  • 250ml white wine
  • 1/2 litre chicken style liquid stock
  • 1 bunch coriander
Instructions:
  • Preheat oven to 165 degrees Celsius.
  • In a generous large fry pan, sear the leg of lamb until beautifully browned on all sides. Set aside the lamb, and in the same pan, sauté sliced onions and garlic until they turn golden and tender. Mix in cumin, chilli, saffron, ginger, turmeric, cinnamon, preserved lemon, and honey, giving it all a good stir. Pour in the wine and stock, letting it simmer for a few minutes. Finally, sprinkle in half of the chopped coriander.
  • Place the lamb in an oven-proof dish, pour the sauce over it, cover with a lid or foil, and bake in a preheated oven for 3 1/2 to 4 hours. Remember to flip the lamb over and baste every hour. Once done, the meat should be fork-tender and easily separate from the bones. Sprinkle the remaining coriander over the lamb before serving.
  • To accompany the Moroccan Lamb, consider serving it with either fluffy couscous and a vibrant salad, or a baked sweet potato topped with toasted pine nuts and fresh coriander.

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