Pierna de cordero a la marroquí

Ingredientes

• 2.5 kg lamb leg (or shoulder )
• 70 g butter (softened)
• 2 tsp salt
• 1 tsp pepper
• 1 tsp ground coriander
• 1 tsp cumin
• 4 cloves garlic (minced)
• 2 tsp smoked paprika
• 1/2 tsp cayenne
• 1/2 tsp ground ginger
• 150 g couscous
• 150 g red onion
• 200 g capsicum
• 100 g zucchini
• 100 g raisins
• 50 g pinenuts (optional)
• 25 g coriander (roughly chopped)
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 pomegranate
• 1/2 cucumber
• 2 jalapenos
• 2 tbsp lime juice
• 1/2 red onion
• 80 ml olive oil

Preparación

1. 1

   --- Lamb ---

2. 2

   Mix all the spice rub ingredients together

3. 3

   With a sharp knife make deep pricks into the lamb – this helps the flavour of the rub go through the lamb

4. 4

   Rub the lamb all over with the butter/spice rub and place on a wire rack in a roasting tin

5. 5

   Roast @ 150c for 5 hours or until internal temperature is about 93c *see tips*

6. 6

   Remove from oven and allow to rest for 15 minutes before serving

7. 7

   --- Cous Cous ---

8. 8

   Cook cous cous according to packet

9. 9

   Slice all the vegetables into 1cm cube pieces and fry in 1 tbsp olive oil and a pinch of salt

10. 10

    Combine cooked cous cous with vegetables, lime juice, raisins, pinenuts & coriander together and set aside until ready

11. 11

    --- Pomegranate Salsa ---

12. 12

    Remove pomegranate arils from pomegranate

13. 13

    Dice cucumber, red onion & jalapeno into small pieces – similar size to the pomegranate arils

14. 14

    Combine all ingredients together and serve *see tips*