Ingredients
- Serves 4-8
- Lamb
- 4 Tbsp pomegranate molasses
- 1 tsp ground cumin
- juice 1 lemon
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 2 onion, roughly chopped
- Butterfly leg of lamb, weighing about 1.6kg, lightly scored
- For the salad
- Handful flat-leaf parsley leaves, mint and coriander leaves
- 100g bag watercress
- 1 red onion, finely diced
- 1 tsp sumac
- 1 Tbsp olive oil
- 2 tsp pomegranate molasses
- Sea salt flakes
SLOW ROASTED LEG OF LAMB, MOROCCAN STYLE
Method
- Heat oven to 160C In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic
- Scatter the onion over deep roasting tin
- Place the lamb on top of the onions
- Pour the marinade over the lamb
- Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb
- Cover the dish with a lid or tin foil
- Roast the lamb, undisturbed, for 3 hours, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour
- When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb
- To make the salad Gently toss all the leaves, onion and sumac together
- Mix the oil, molasses and pinch of salt together and pour over the salad
- Toss to combine and serve alongside the lamb
- A salad like this works so well combined with the warm lamb and juices
Comments
Cardrona merino lamb is up there with the best in the world and it really needs very little attention as the juicy, flavoursome meat does all the talking. But this time I am spicing it up a little with a middle eastern inspired marinade . Slowly cooked until the meats falls from the bone and now ready to serve with anything you desire.
Thanks to CARDRONA MERINO LAMB - butterflied leg of lamb, and JANEFIELD PAEONIES and HYDROPONICS – watercress, for providing the ingredients used in the demonstration at the market
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