Roast lamb is a favourite with most people especially in Australia. So we decided to add a Moroccan touch to this one. It went really well with “our” version of Moroccan vegetables, we also added cous cous with peas as a final touch.
A Leg of lamb:
The lamb rub:
Zatar (or thyme)
Salt (acts as a grinding agent)
Oil & Lemon juice
Vegetables: Any that you have, but we used:
Dried prunes and apricots (Soaked)
Ras El Hanout (Buy at spice shop)
But also consider:
Broccoli, Cauliflower, Potato, Zucchini (I think you get the drift:-)
Crush the “Rub” ingredients in a pestle & mortar, cut slits in the lamb, oil it and rub the herb mix in and over it. As you can see we added some thyme and stuffed olives just as a extra touch. Place on a rack in a baking tray with some water in the bottom to stop burning and cook on high (220c) for 20 mins then turn down to say 160c and cook for about two to two and a half hours depending on your oven and “done-ness” liking, (lamb is fine still pink in the middle.)
Meanwhile cut your veggies into sized pieces and about 40 mins before serving time take a large frying pan (or pot) put in some oil and saute the onions and garlic lightly then start adding the veg starting with the ones that take longest to cook. (I would leave broccoli and zucchini till only 10 mins from serving.) Stir on moderate heat till coated in oil and partly cooked, now add the Ras El Hanout and toss to coat, add your stock but not too much as you are trying to get this to reduce right down at serving time. Cover and cook gently. Look at my pictures.
10 mins before carving take the lamb out of the oven and cover with foil to keep it hot.
Just before serving, heat the peas for the Cous Cous (if using) in the microwave, pour the boiling water on the Cous Cous – add peas and stir, keep warm.
Now it is GO GO GO time:
Carve lamb, Serve vegetables and Cous Cous and as the old saying goes:
“Two Four Six Eight…. Bog in don’t wait!!”
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