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Bord Bia

Leg of Lamb with Moroccan Spices

Gently cooked in a mixture of honey, spices and lemon, perfect for a party and will hold well until everybody is ready to eat!
8-10 people
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Ingredients

1 leg of lamb well trimmed

  • 2 tablesp olive oil
  • 2 onions, chopped
  • 4/5 cloves garlic
  • Salt and black pepper
  • 1 glass white wine
  • 100g dried apricots, chopped
  • Salt and pepper

Spice Mixture:

  • 1 tablesp. ground turmeric
  • 1 tablesp. ground cumin
  • Half teasp. chilli flakes
  • 1 teasp. Cayenne pepper
  • 1 teasp. ground ginger
  • Half teasp. cinnamon
  • 1 lemon, rind and juice
  • 1 tablesp. honey
  • 1 tablesp chopped ginger
Main

1 leg of lamb well trimmed

  • 2 tablesp olive oil
  • 2 onions, chopped
  • 4/5 cloves garlic
  • Salt and black pepper
  • 1 glass white wine
  • 100g dried apricots, chopped
  • Salt and pepper

Spice Mixture:

  • 1 tablesp. ground turmeric
  • 1 tablesp. ground cumin
  • Half teasp. chilli flakes
  • 1 teasp. Cayenne pepper
  • 1 teasp. ground ginger
  • Half teasp. cinnamon
  • 1 lemon, rind and juice
  • 1 tablesp. honey
  • 1 tablesp chopped ginger

Method

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A day ahead if possible, mix the spice mixture and rub over the lamb and leave in the fridge overnight.

Heat the oven to 180°C (350°F), Gas Mark 6.

Heat the oil in a large frying pan and sauté the onions and garlic. When browned transfer to a roasting pan.

Place the leg of lamb on top and season well with salt and pepper.

Cook in the preset oven for an hour.

Add the wine and apricots and continue cooking for a further 30-40 minutes for medium lamb, 50 minutes for medium well

When the lamb is cooked wrap in foil and keep warm. Boil up the juices until you have a nice syrupy sauce. Check the seasoning, add more lemon if necessary.

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Method

Copy Text

A day ahead if possible, mix the spice mixture and rub over the lamb and leave in the fridge overnight.

Heat the oven to 180°C (350°F), Gas Mark 6.

Heat the oil in a large frying pan and sauté the onions and garlic. When browned transfer to a roasting pan.

Place the leg of lamb on top and season well with salt and pepper.

Cook in the preset oven for an hour.

Add the wine and apricots and continue cooking for a further 30-40 minutes for medium lamb, 50 minutes for medium well

When the lamb is cooked wrap in foil and keep warm. Boil up the juices until you have a nice syrupy sauce. Check the seasoning, add more lemon if necessary.

Serving Suggestions
Good served with a large bowl of cous cous.

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