A recipe from TV political correspondent Andrew Marr, that was on 'Full on Food' a year or so ago. Just found the print-out in my stash. Haven't made this yet, but I'm hoping to over Easter.
Provided by Ppaperdoll
Categories Lamb/Sheep
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
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
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Bree Blue
[email protected]This recipe is a keeper! The lamb was perfect and the spices were amazing.
Marithza Francois
[email protected]I'm not sure what I did wrong, but my lamb turned out tough and chewy.
Arjun Kumar
[email protected]This dish was a bit too time-consuming for me, but it was worth it. The lamb was incredibly tender and flavorful.
Susan Wannies
[email protected]I made this dish for my Moroccan friend and he said it was the best lamb he's ever had.
chialuka victory
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was delicious.
Monir Piash
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The spices were perfect.
Sister Sewaa
[email protected]This dish was amazing! The lamb was so tender and flavorful.
Arsh Yousaf
[email protected]The lamb was a little dry, but the spices were delicious.
Akhi Aktér
[email protected]This recipe was easy to follow and the lamb turned out great. I will definitely be making this again.
nancy princes ghimire
[email protected]I made this dish for a party and it was a huge success. Everyone loved it.
Ufhiddiug Xguyg
[email protected]This dish was a bit too spicy for me, but my husband loved it. He said it was the best lamb he's ever had.
Luca van Gent
[email protected]I've tried many Moroccan lamb recipes, but this one is by far the best. The lamb was so tender and juicy, and the spices were incredible.
Lisa Alleman
[email protected]This Moroccan-spiced lamb dish was a hit with my family! The lamb was tender and flavorful, and the spices were perfectly balanced. I will definitely be making this again.