Moroccan Spiced Lamb Or Lamb Shanks W Lemon Prunes And Saffron Recipes

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MOROCCAN SPICED LAMB



Moroccan Spiced Lamb image

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

1 leg of lamb, boned
4 -6 tablespoons chopped of 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

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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