Morrocan Spiced Lamb Leg

• porsiyonlar: 6

Malzemeler

1 tablespoon ras el hanout (see notes) 1 tablespoon extra virgin olive oil

1 small onion (80g), grated finely

2 cloves garlic, crushed

2 teaspoons finely grated lemon rind

1 teaspoon sea salt flakes

1/4 teaspoon freshly ground black pepper

1.8kg (334lb) leg of lamb

1 cup (250ml) beef stock

3⁄4 cup (115g) dried turkish apricots

1 tablespoon honey

1 tablespoon pomegranate molasses

1⁄2 cup (50g) pomegranate seeds

1⁄2 cup (25g) flaked almonds, toasted 1⁄2 cup fresh mint leaves

Yöntemler

1 Combine ras el hanout, oil, onion, garlic, lemon rind, salt and pepper in a small bowl. Cut thin slashes through the skin and fat all over the lamb; cut deeper slashes in the thicker parts of lamb to ensure even cooking.

2 Place lamb in a 5.5-litre (22-cup) slow cooker; rub all over with the spice mixture. Add stock. Cook, covered, on low for 5 hours. 3 Add apricots. Cover and cook on low for a further 45 minutes. 4 Remove lamb from cooker; cover to keep warm. Pour cooking juices into a jug; skim fat from surface and discard. Place juices in a saucepan with honey and pomegranate molasses; boil for 10 minutes or until sauce thickens slightly. Season to taste.

5 Coarsely shred lamb using two forks; serve drizzled with the sauce and topped with pomegranate seeds, almonds and mint.

SLOW COOKER

serving suggestion Serve with Minty Cauli Quinoa pilaf. .

Notlar

Substitute ras El hanout with 1 tsp ea of ground coriander, cumin, turmeric and cinnamon.