- 1 large leg of lamb, bone in (about 2kg)
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 600g shallot, halved if particularly large
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 400g small apricot, halved and stoned
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 85g whole skinless almond
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 2 preserved lemon, flesh discarded, peel and pith finely chopped
- 1 tbsp ras el hanout
- 1 tbsp clear honey
- 150ml hot chicken stock
- small pack coriander, leaves picked
- couscous and natural yogurt, to serve
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
For the marinade
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 garlic clove, crushed
- 1 tbsp ground cumin
- 2 tbsp clear honey
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- pinch of saffron strands
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
Slash the lamb leg all over and put in a big food bag, or in a large casserole dish. Smash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb. Marinate overnight, or up to 24 hrs.
Heat oven to 140C/120C fan/gas 1. Sit the lamb in a big roasting tin, scraping off any leftover marinade on the top. Cover the tin with foil, pinching the edges to seal. Cook for 6-7 hrs, basting every hour or so, until the meat is incredibly tender.
Remove the roasting tin from the oven and increase oven to 200C/180C fan/gas 6. Pour the juices from the lamb into a measuring jug, cool slightly and skim off the fat. Put the shallots in the tin with the lamb and toss to coat in some of the juices. Roast for 15 mins, then add the apricots and almonds. Whisk the cooking juices with the lemon, ras el hanout, honey and stock, then pour over the lamb and roast for another 20 mins.
Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt.