Aromatic Moroccan-style lamb

Prep: 25 mins, Cooking: 1 hr 30 mins
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With roast root veg, nutty hummus and crunchy, chilli chickpeas.

By Food24 May 27 2015
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Ingredients (32)

1 lamb — leg, butterflied and trimmed
1 sea salt — flakes
2 tsp cumin
1 cloves — whole
1 star anise — whole
1 tsp cinnamon — ground
1 tsp coriander — seeds
1 tsp allspice
1 tsp ginger — ground
1 tsp black peppercorns — whole
3 fresh rosemary — sprigs
lemon — zest only
4 honey
2 butter — soft
2 flour
lemon juice — to taste
15 beetroot — whole baby
15 carrots — whole baby
1 tsp cayenne pepper
1 fresh oregano — handful, chopped
salt and freshly ground black pepper — to taste
1 chickpeas — tinned, drained and rinsed
1 tsp dried chilli flakes — red
1 tsp paprika — smoked Spanish
salt and freshly ground black pepper — to taste
2 chickpeas — tinned, drained and rinsed
4 tsp tahini
2 garlic — cloves, crushed
1 tsp salt
6 olive oil — extra virgin
3,5 lemon juice — freshly squeezed
sesame seeds — toasted, to garnish
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Preheat the oven to 200°C.


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.


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.


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.


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.


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 republished with permission of Tanya Heathcote.

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