Thursday, 22 September 2011

Moroccan spiced leg of lamb

You can bone your leg of lamb yourself or ask your butcher to do it for you, either way, keep the bones! Roast them in a hot oven with some veggies and then pop in a pan and cover with water and simmer until you have a beautiful lamb stock.
Twist a small knife whilst stabbing small incisions into the lamb, rub in the spice mix and insert rosemary or thyme, and slivers of garlic into the holes. The spice mix I made was..
2tsp cinnamon
1/2tsp ground cloves
1/2tsp ground fennel seeds
1tsp cayenne pepper
2tsp smoked paprika
3tsp salt
1tsp black pepper
I then rubbed the inside and bottom with rose harissa, about 1tbsp as I think it burns if left on top.
Tuck in any loose ends, and tie some string around the lamb to keep it tight. I popped some sliced onions, carrots and a little oil under the lamb and a drizzle of oil on the lamb itself.
Grate a few bulbs of garlic, and a sprinkle any leftover spice mix with your herbs and oil and toss your veggies in. Red onions, butternut squash, carrots, potatoes, parsnips..
Pop the lamb in the oven at 200C for 20 minutes before turning it down to 180C to cook for another 40. This is based on 1.8kilo of boned meat. The veggies can go on the tray under the lamb. Add a little maple syrup and a squeeze of lemon for the last 10 mins on the veggies! It's now SO important to rest the meat, covered in foil for at least 15 minutes.
As usual, my favourite bit is the left overs the next day... where's the pitta!?