Morocco is one of my favourite places, especially Marrakech. I love the vibrancy of the souks, the architecture of the building’s, the people (Some of the friendliest people I’ve ever met) and of course the food. Incredibly delicious. This is my take on a ‘Moroccan style’ leg of lamb. Easy peasy to do, a family favourite and so tasty. You can serve this lamb with whatever your heart desires, I chose some simple cous cous, wholemeal pitta breads, a goats cheese, pinapple and honey salad, some chunky chips and a small platter of stuffed olives, sundried tomatoes, salami, prosciutto ham and mint sauce. Pour yourself a nice glass of red wine and bon appetit!
Step 1; Mix 2 garlic cloves, a good glug of olive oil, 5-6 dried apricots, a third of butter, 1 heaped tablespoon of cumin, 1 tablespoon of tumeric, salt & pepper to taste in a food processor or if you dont have one use a pestle and mortar. Mix until it is a paste, easy to spread.
Step 2; Score the lamb and rub the marinade all over, be sure to press deep down into to score’s to ensure flavour thoughout. Cover with tin foil and roast on a really low heat 130-150 degrees for 6-7 hours. For the last 10 mins remove the tinfoil to crisp the top of the lamb.
Step 3; Relax, go about your business and 15 minutes before the lamb is ready prepare the salad. I tend to used already washed and prepared salad, cut some generous chunks of pinapple and lightly griddle the goats cheese until gooey. Drizzle with honey and hey presto! Warm the pitta breads, pop in some oven chips and add a little coriander, salt, pepper, whatever you like to the cous cous.
Step 4; Let the lamb rest for 10 minutes, cover with the juices, serve as elegantly as possible (I’m all about the visuals) And enjoy! Simple no fuss, nutritious, delicious food!