Moroccan Leg of Lamb with Fragrant Roasted Vegetables and Herby Relish
This recipe is perfect for those who want to try out a new, exotic flavor that's both spicy and sweet. Moroccan leg of lamb is a classic dish that's flavorful, hearty, and perfect for special occasions or weekend dinners. This recipe also includes a fragrant roasted vegetable side dish and a herby relish that adds a pop of freshness and tanginess to the dish.
Ingredients:
- 2 kg leg of lamb
- 2 tbsp ginger
- 1 tsp red chilli
- 1 tsp garlic
- 1 tsp cumin
- 2 tbsp soft brown sugar
- 3 oranges (cut into large wedges)
- Mint (to garnish)
For the Fragrant Roasted Vegetables:
- 1 kg new potatoes (halved)
- 2 aubergines (cut into chunky pieces)
- 500 g swede (peeled and cut into 1.5cm cubes)
- 1 leek (sliced into chunky rounds)
- 3 tbsp olive oil
- 0.5 tbsp ginger
- 1 tsp cumin
- 15 g fresh coriander (chopped)
For the Herby Relish:
- handful of coriander
- handful of parsley
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp garlic
- 1 tsp red chilli
Instructions:
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Preheat the oven to 180°C/350°F/gas mark 4.
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In a small bowl, mix together the ginger, red chilli, garlic, cumin, and soft brown sugar to make a paste.
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Rub the paste all over the leg of lamb and place it in a roasting pan.
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Arrange the orange wedges around the lamb in the roasting pan.
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Roast the lamb in the preheated oven for 2 to 2 1/2 hours, until it's cooked to your liking. Baste the lamb occasionally with the juices in the pan.
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While the lamb is roasting, prepare the fragrant roasted vegetables. In a large bowl, mix together the new potatoes, aubergines, swede, and leek.
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In a small bowl, mix together the olive oil, ginger, cumin, and fresh coriander. Pour the mixture over the vegetables and toss to coat them evenly.
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Spread the vegetables out in a single layer on a large baking sheet and roast them in the preheated oven for 45 minutes to 1 hour, until they're tender and golden brown.
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While the lamb and vegetables are roasting, prepare the herby relish. In a food processor, combine the coriander, parsley, olive oil, lemon juice, garlic, and red chilli. Pulse until the mixture is finely chopped and well combined.
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When the lamb is done, transfer it to a serving platter and let it rest for 10 to 15 minutes before carving.
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Serve the lamb with the fragrant roasted vegetables and herby relish on the side. Garnish with fresh mint leaves if desired.
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