Moroccan Spiced Lamb Recipe

Name: Moroccan Spiced Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 220 degrees C/ 425 degrees F.
2
In samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. Season with salt and pepper.
3
Press fruit mixture into leg cavity, tie with kitchen string to hold together. Spread harissa paste over leg and sprinkle with cumin seeds.
4
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.
5
Remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.
6
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.
7
Let gravy bubble and thicken until reduced by half.
8
Carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 leg of lamb, boned, 4 -6 tablespoons chopped of fresh mint, 100 g dried apricots, chopped, 100 g dried dates, chopped, and more.

Yes, Moroccan Spiced Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Spiced Lamb

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