Moroccan Spiced Lamb

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 leg of lamb, boned
• 4 -6 tablespoons chopped fresh mint
• 100 g dried apricots, chopped
• 100 g dried dates, chopped
• 100 g pine nuts, toasted and crushed
• 1 orange, zest of
• 1 lemon, zest of
• 1 tablespoon olive oil
• 4 -6 tablespoons harissa, plus extra for the gravy
• 4 tablespoons cumin seeds
• red wine

Recipe

• 1 preheat oven to 220 degrees c/ 425 degrees f.
• 2 in samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. season with salt and pepper.
• 3 press fruit mixture into leg cavity, tie with kitchen string to hold together. spread harissa paste over leg and sprinkle with cumin seeds.
• 4 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.
• 5 remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.
• 6 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.
• 7 let gravy bubble and thicken until reduced by half.
• 8 carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.