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Moroccan Lamb Leg

Slow cooked lamb at it's best!
Course Dinner, Lunch
Cuisine Australian, Moroccan
Keyword Lamb Leg, Roasted Lamb Leg, Slow Cooked Lamb Leg
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 people
Calories 633kcal
Author AnotherFoodBlogger

Ingredients

  • 2-2.5 kg Lamb leg (4-5lb) or shoulder

Spice Rub

  • 70 g butter (5 tbsp) 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

Cous Cous

  • 150 g couscous (1 cup)
  • 150 g red onion (5oz)
  • 200 g capsicum (6oz)
  • 100 g zucchini (4oz)
  • 100 g raisins (4oz)
  • 50 g pinenuts (2oz) optional
  • 25 g coriander (1oz roughly chopped
  • 2 tbsp olive oil
  • 2 tbsp lime juice

Pomegranate Salsa

  • 2 pomegranate
  • 1/2 cucumber
  • 2 jalapenos
  • 2 tbsp lime juice
  • 1/2 red onion
  • 80 ml olive oil (1/3 cup)

Instructions

Lamb

  • Mix all the spice rub ingredients together
  • With a sharp knife make deep pricks into the lamb – this helps the flavour of the rub go through the lamb
  • Rub the lamb all over with the butter/spice rub and place on a wire rack in a roasting tin
  • Roast @ 150c for 5 hours or until internal temperature is about 93c *see tips*
  • Remove from oven and allow to rest for 15 minutes before serving

Cous Cous

  • Cook cous cous according to packet
  • Slice all the vegetables into 1cm cube pieces and fry in 1 tbsp olive oil and a pinch of salt
  • Combine cooked cous cous with vegetables, lime juice, raisins, pinenuts & coriander together and set aside until ready

Pomegranate Salsa

  • Remove pomegranate arils from pomegranate
  • Dice cucumber, red onion & jalapeno into small pieces – similar size to the pomegranate arils
  • Combine all ingredients together and serve *see tips*

Notes

Essential Tools

  • roasting tray & wire rack
  • chef knives
  • chopping board
  • measuring utensils
  • mixing bowls x 2 small & 1 large
  • saucepan

Tips/Tricks

  • you don’t need to add all the veggies to the cous cous – if you want to serve it plain you can also to that but I like a little extra veggies in mine personally
  • the cous cous can be made in advance and served cold
  • make the pomegranate salsa as the lamb rests – the longer you leave the salsa combine the colour turns from a nice bright green and purple colour to a duller grey colour. It tastes fine made in advance but not as pleasing on the eye
  • when roasting the lamb if you feel the outside is getting too brown then cover with foil and continue to cook. I did so after about 3 hours

Nutrition

Calories: 633kcal | Carbohydrates: 47g | Protein: 39g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 781mg | Potassium: 1135mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1664IU | Vitamin C: 69mg | Calcium: 91mg | Iron: 6mg