We haven’t posted a Qmee recipe blog for a while so we thought we’d do one this week! Our choice this week is adapted from a Moroccan recipe – it’s a slow-cooked dish with an aromatic marinade and irresistibly fruity sauce. Take a look at what you’ll need and how to create it below.
Here’s what you’ll need…
1 large leg of lamb, bone in (about 2kg)
600g shallot, halved if particularly large
400g small apricot, halved and stoned
85g whole skinless almond
2 preserved lemons, flesh discarded, peel and pith finely chopped
1 tbsp ras el hanout
1 tbsp clear honey
150ml hot chicken stock
Small pack coriander, leaves picked
Couscous and natural yogurt, to serve
For the marinade:
4 tbsp olive oil
4 garlic cloves, crushed
1 tbsp ground cumin
2 tbsp clear honey
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp coriander seed
Pinch of saffron strands
Here’s what you’ll need to do…
- Slash the lamb leg all over and put in a big food bag, or in a large casserole dish.
- Smash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb.
- Marinate overnight, or up to 24 hrs.
- Heat oven to 140C/120C fan/gas 1.
- Sit the lamb in a big roasting tin, scraping off any leftover marinade on the top. Cover the tin with foil, pinching the edges to seal.
- Cook for 6-7 hrs, basting every hour or so, until the meat is incredibly tender.
- Remove the roasting tin from the oven and increase oven to 200C/180C fan/gas 6.
- Pour the juices from the lamb into a measuring jug, cool slightly and skim off the fat.
- Put the shallots in the tin with the lamb and toss to coat in some of the juices. Roast for 15 mins, then add the apricots and almonds.
- Whisk the cooking juices with the lemon, ras el hanout, honey and stock, then pour over the lamb and roast for another 20 mins.
- Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt