Moroccan-style Roast Lamb
- Serves:
- 4
- Preparation time:
- 15
- Cooking time:
- 3¼-3¾ hrs
Ingredients
- 850-900g New Zealand Lamb Leg Knuckle End, frozen
- 2 onions, peeled and finely sliced
- 2 cloves garlic, peeled and finely chopped
- 1 small pack (around 20g) fresh mint, finely chopped
- 1 small pack (around 20g) fresh coriander, finely chopped
- 4 tbsp oil
- ½ tsp each ground cinnamon and chilli powder
- 2 x 400g cans chopped tomatoes
- 1 small lemon, quartered
- 250ml lamb stock (made with a lamb stock cube)
- 3 tbsp runny honey
Method
1. Preheat the oven to 150C/300F/Gas 2. Place the onions, garlic, mint, coriander, oil and spices in a large casserole. Mix well together. Cook over a medium heat for 10-15 minutes until onions are softened, stirring occasionally.
2. Stir in the tomatoes, lemon and stock. Unwrap the meat and place on top of the tomatoes. Cover and cook in the oven for 3-3½ hours until the meat is very tender, stirring once or twice. Stir in honey and serve with fruity couscous or rice.
Tips and hints
- Use freeze-dried mint and coriander leaf instead of fresh if you like. Simply add 2 tbsp of each to the onions in step 1.
