Slow-cooked lamb with couscous and dates

Recipe from: 02 July 2015
recipes, lamb, roast

Ingredients 9
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 1
    leg of lamb, deboned and butterflied
  • sea salt and black pepper
  • 1
    tsp
    ground cumin
  • 1/4
    cup
    onion marmalade
  • 4
    cinnamon quills
  • 250
    ml
    white balsamic vinegar
  • 250
    ml
    water
  • 1
    cup
    couscous
  • 1/2
    cup
    dates, chopped
 

Method

00:20
 
Preheat the oven to 220ºC.

Season the lamb with salt, pepper and cumin, spread the inside with onion marmalade, lay cinnamon on top of that and fold closed.

Place the lamb in a roasting dish and brown in the oven for 15 minutes on each side, then turn heat down to 170ºC. Pour the balsamic and water into the roasting dish, tent with foil and roast for 4½ hours.

Remove from the oven, add the couscous and dates and return to the oven for 30 minutes.

Text and image:
Fairlady

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Read more on: roast  |  lamb  |  recipes
 

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