East African spiced lamb

Recipe from: 1 june 2010
Ingredients 16
Servings 4
Time 20 mins

Ingredients

  • 1
    leg
    free-range lamb, deboned
  • 2
    Tbs
    olive oil
  • 125
    ml
    harissa paste
  • 2
    chillies, chopped
  • 4
    pickled limes or lemons, chopped
  • 375
    ml
    coconut milk
  • 500
    ml
    fresh coriander leaves
  • 500
    ml
    couscous & chickpea salad: couscous, prepared
  • 400
    g
    tinned chickpeas, drained
  • 3
    Tbs
    extra-virgin olive oil
  • 2
    Tbs
    lemon juice
  • 6
    fresh, ripe apricots, chopped
  • 3
    Tbs
    raisins
  • 1
    red onion, sliced
  • 1
    Tbs
    orange blossom water
  • 3
    Tbs
    pine nuts, toasted
 

Method

90 mins
 
Preheat the oven to 160°C.

Rub the lamb with oil, harissa paste, chillies and limes, and place it in an ovenproof dish.

Pour over the coconut milk and add the fresh coriander.

Roast for 1 hour. Allow to rest for 10 minutes before slicing the meat.

Serve with the juices and salad.

Couscous & Chickpea Salad: Combine all the ingredients and chill until ready to eat.

 

Read more on: roast  |  lamb
 

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