Slow cooked, melt in the mouth lamb with a delicious Moroccan glaze makes a wonderful easy Sunday lunch dish. You can use either a leg of lamb or shoulder. The beauty about this dish is it requires minimum effort yet is packed with flavour.
Difficulty – Medium
Time – 4 1/2 hours cooking time
What’s good about it?
Lamb is an excellent protein source. Lamb is a rich source of many vitamins and minerals, including vitamin B12, iron, and zinc.
- Heat the oven to 150C, gas mark 2.
- Mix together the oil, spices, garlic and molasses. Rub all over the lamb.
- Place the lamb in a roasting tin. Pour in the meat stock.
- Cover with foil and cook for 4 hours.
- Remove the foil. Turn up the oven to 180C, gas mark 4. Cook the lamb for a further 30 minutes to brown the skin.
- Remove from the oven. Place on a board and allow to rest for 20 minutes
- Strain the meat juices from the pan through a sieve and pour into a saucepan. Bring to the boil and simmer to concentrate the juices slightly. Season to taste.
- Slice the lamb and serve with the meat juices.
Did you Know?
The marinade is equally delicious for roast chicken or pork shoulder.
1 large leg of lamb 2-3kg
1tbsp olive oil
1tsp ground cumin
1tsp ground cinnamon
salt and pepper
2 garlic cloves crushed
3tbsp pomegranate molasses
1/2 tsp ground sumac
500ml meat stock