Moroccan Lamb Leg

🧂 Ingredients

• 2.5 kg lamb leg

  or shoulder
• 70 g butter

  softened
• 2 tsp salt
• 1 tsp pepper
• 1 tsp ground coriander
• 1 tsp cumin
• 4 cloves garlic

  minced
• 2 tsp smoked paprika
• 1/2 tsp cayenne
• 1/2 tsp ground ginger
• 150 g couscous
• 150 g red onion
• 200 g capsicum
• 100 g zucchini
• 100 g raisins
• 50 g pinenuts

  optional
• 25 g coriander

  roughly chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 pomegranate
• 1/2 cucumber
• 2 jalapenos
• 2 tbsp lime juice
• 1/2 red onion
• 80 ml olive oil

Instructions

• 1 Mix all the spice rub ingredients together
• 2 With a sharp knife make deep pricks into the lamb – this helps the flavour of
  the rub go through the lamb
• 3 Rub the lamb all over with the butter/spice rub and place on a wire rack in a
  roasting tin
• 4 Roast @ 150c for 5 hours or until internal temperature is about 93c *see tips*
• 5 Remove from oven and allow to rest for 15 minutes before serving
• 6 Cook cous cous according to packet
• 7 Slice all the vegetables into 1cm cube pieces and fry in 1 tbsp olive oil and a
  pinch of salt
• 8 Combine cooked cous cous with vegetables, lime juice, raisins, pinenuts &
  coriander together and set aside until ready
• 9 Remove pomegranate arils from pomegranate
• 10 Dice cucumber, red onion & jalapeno into small pieces – similar size to the
  pomegranate arils
• 11 Combine all ingredients together and serve *see tips*

Nutrition Info