Moroccan Lamb Leg

Slow cooked lamb at it's best!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Lamb ---
2. 2Mix all the spice rub ingredients together
3. 3With a sharp knife make deep pricks into the lamb – this helps the flavour of the rub go through the lamb
4. 4Rub the lamb all over with the butter/spice rub and place on a wire rack in a roasting tin
5. 5Roast @ 150c for 5 hours or until internal temperature is about 93c *see tips*
6. 6Remove from oven and allow to rest for 15 minutes before serving
7. 7--- Cous Cous ---
8. 8Cook cous cous according to packet
9. 9Slice all the vegetables into 1cm cube pieces and fry in 1 tbsp olive oil and a pinch of salt
10. 10Combine cooked cous cous with vegetables, lime juice, raisins, pinenuts & coriander together and set aside until ready
11. 11--- Pomegranate Salsa ---
12. 12Remove pomegranate arils from pomegranate
13. 13Dice cucumber, red onion & jalapeno into small pieces – similar size to the pomegranate arils
14. 14Combine all ingredients together and serve *see tips*