Aromatic Moroccan lamb

With roast root veg, nutty hummus and crunchy, chilli chickpeas.
 
recipes, lamb, roast
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Recipe from: 27 May 2015
Preparation time: 25 min + marinading time
Cooking time: 1h 30 min
 
 

Ingredients

 
  • 1
    leg of lamb – about 2kg, butterflied and trimmed of excess fat
  • RUB:
  • 1
    Tbs
    sea salt flakes
  • 2
    tsp
    cumin
  • 1
    whole clove
  • 1
    whole star anise
  • 1
    tsp
    cinnamon
  • 1
    tsp
    coriander seeds
  • 1
    tsp
    allspice
  • 1
    tsp
    ground ginger
  • 1
    tsp
    black peppercorns
  • 3
    large stalks fresh rosemary - leaves removed and roughly chopped
  • lemon zest from 2 lemons
  • 4
    Tbs
    honey
  • SAUCE:
  • 2
    Tbs
    soft butter
  • 2
    Tbs
    flour
  • lemon juice to taste
  • VEGETABLES:
  • 15
    whole baby beetroot - washed
  • 15
    whole baby carrots - washed
  • 1
    tsp
    cayenne pepper
  • 1
    handful fresh oregano - roughly chopped
  • salt and pepper to taste
  • CHICKPEAS:
  • 1
    400g can chickpeas - drained and rinsed
  • 1
    Tbs
    olive oil
  • 1
    tsp
    dried red chilli flakes
  • 1
    tsp
    smoked Spanish paprika
  • salt and pepper to taste
  • HUMMUS:
  • 2
    400g cans of chickpeas (keep aside around 100ml of the liquid)
  • 4
    tsp
    tahini
  • 2
    garlic cloves, crushed
  • 1
    tsp
    crushed sea salt
  • 6
    Tbs
    quality extra virgin olive oil (plus extra for drizzling)
  • 3,5
    Tbs
    freshly squeezed lemon juice
  • toasted sesame seeds to garnish
 
 

Method

 

Preheat the oven to 200°C.

Lamb

Place the salt, cumin, clove, star anise, cinnamon, coriander seed, all spice, ground ginger, black peppercorns, fresh rosemary and lemon zest all into a pestle and mortar and grind to a pulp.
Place the lamb in a roasting pan.
Coat the lamb in olive oil and rub with the spice mix (use your hands.)

Drizzle the honey evenly all over the leg.
Squeeze over the lemon juice.
Cover the roasting pan with cling film, refrigerate and allow to marinade for a couple hours.
Bring the lamb to room temperature.
While your lamb is coming up to temperature, prepare your vegetables.

Vegetables

Wash the beetroot and carrots, dry, place into an oven proof dish and coat with olive oil.
Season with cayenne pepper, oregano, salt and pepper.
Pop your lamb and vegetables into the oven.
While these are cooking you can make your hummus.

Hummus

Open the cans of chickpeas and rinse under cold water.
Pop these into your food processor.
Add the tahini, garlic, salt, lemon juice and the 100ml liquid.
Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish.
Drizzle with some more extra virgin olive oil and top with some toasted sesame seeds.
     
After about an hour your lamb should be done to perfection - remove from the oven and allow to rest.
Check that your vegetables are soft - if not, allow to go for a further 10-15 minutes or until done.

Sauce

Drain the liquid from the roasting pan that the lamb cooked in and place into a pot.
Place on the stove and bring to the boil.
Knead together your butter and flour and whisk mixture into the sauce.
Allow the sauce to come to a slow boil and thicken.
Add lemon juice and season to taste.
     
Chickpeas

Mix all the ingredients with the chickpeas - place on a roasting tray and pop into the oven for 10-15 minutes or until crunchy and golden.

To serve

After your lamb is done resting transfer to a chopping board.
Slice nice, thick pieces of the lamb, smother with sauce, serve with roast root veg, top with crunchy, chilli chickpeas and a large dollop of nutty hummus.
If you like, serve with griddled flatbreads to mop up all those delicious flavours.

Recipe reprinted with permission of Styled Fresh. To see more recipes, please click here.
 
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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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