Name: Slow-roasted chermoula lamb
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 1
Cuisine: british
Ingredients: 2 1.5kg legs of lamb, excess fat trimmed; 500ml (2 cups) chicken style liquid stock; Salt & freshly ground black pepper; 250.00 ml loosely packed fresh continental parsley leaves; 1 small brown onion, halved, chopped; 2 fresh long red chillies, deseeded, roughly chopped; 2 large garlic cloves, chopped; 20.00 gm ground cumin; 20.00 ml ground coriander seeds; 10.00 gm mild paprika; 5.00 gm ground ginger; 42.00 gm fresh lemon juice; 60ml (1/4 cup) olive oil

Slow-roasted chermoula lamb

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Prep Time:
30 minutes

Cook Time:
180 minutes

Total Time:
210 minutes

Ingredients:

2 1.5kg legs of lamb, excess fat trimmed
500ml (2 cups) chicken style liquid stock
Salt & freshly ground black pepper
250.00 ml loosely packed fresh continental parsley leaves
1 small brown onion, halved, chopped
2 fresh long red chillies, deseeded, roughly chopped
2 large garlic cloves, chopped
20.00 gm ground cumin
20.00 ml ground coriander seeds
10.00 gm mild paprika
5.00 gm ground ginger
42.00 gm fresh lemon juice
60ml (1/4 cup) olive oil

Instructions:

For the chermoula, add parsley, onion, chillies, and garlic to a food processor and blend until finely chopped. Add cumin, coriander seeds, paprika, ginger, and lemon juice, blend until mixed. While running, drizzle in oil slowly until combined. Season with salt and pepper to taste.
Coat both lamb legs generously with the flavorful chermoula. Transfer the lamb to a spacious roasting pan, cover with plastic wrap, and refrigerate for 4 hours or overnight to let the flavors develop.
- Preheat the oven to 150°C and place an oven shelf in the middle. - Unwrap the lamb, cover the roasting pan with foil, and bake for 1 1/2 hours. - Uncover, increase the temperature to 160°C, and roast for 1 1/4 hours more for medium doneness. - Rest the lamb on a warm serving platter, covered with foil, for 10 minutes before serving.
Pour the pan juices through a strainer into a large measuring cup, saving both the juices and what's left in the strainer. Skim off any fat from the top. Add enough stock to make 500ml (2 cups). Heat the roasting pan over medium-high heat, then add the contents of the strainer. Cook and stir for 3 minutes until it bubbles. Slowly pour in 125ml (1/2 cup) of the stock, scraping the bottom to dissolve any bits. Continue adding the rest of the stock, stirring until smooth. Simmer for 6 minutes until the sauce reduces by a third. Season with salt and pepper.
Present the lamb elegantly with the accompanying sauce.

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