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:

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. In a small bowl, mix together the ginger, red chilli, garlic, cumin, and soft brown sugar to make a paste.

3. Rub the paste all over the leg of lamb and place it in a roasting pan.

4. Arrange the orange wedges around the lamb in the roasting pan.

5. 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.

6. While the lamb is roasting, prepare the fragrant roasted vegetables. In a large bowl, mix together the new potatoes, aubergines, swede, and leek.

7. 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.

8. 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.

9. 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.

10. When the lamb is done, transfer it to a serving platter and let it rest for 10 to 15 minutes before carving.

11. Serve the lamb with the fragrant roasted vegetables and herby relish on the side. Garnish with fresh mint leaves if desired.