Moroccan-Spiced Lamb with Apricots, Almonds & Mint
Our butchery Chef’s Table offers pre-spiced convenience wrapped in a variety of tasty flavour combinations, making it exciting to explore different cultures and cuisines effortlessly.
- Easter Feast
Prep Time15 minutes
Cooking Time60 minutes
1 butterflied Moroccan-spiced Lamb Leg
4 small onions, whole
4 cloves garlic
1 nub fresh ginger (about 20g), peeled and grated
1 x 400g can La Belinda chopped tomatoes
300ml liquid stock, lamb or vegetable flavour
300g dried apricots, halved
juice and rind of 1 lemon
30ml Food Lover’s Honey
50g raw almonds
10g fresh mint sprigs
Food Lover’s Himalayan Sea Salt & Whole Black Peppercorns, freshly ground
Place the butterflied leg of lamb in a roasting pan. Preheat oven to 200 deg C and sear the lamb to seal on the stove top.
Add the onions, garlic, ginger, tomatoes and stock to the pan around the lamb and place in oven to cook, covered, about 45 minutes.
About halfway through the cooking process, turn down oven to 180 deg C, uncover lamb and add the apricots, lemon rind and juice and honey, mixing them up with the pan juices. When the lamb is cooked through to your liking (we recommend medium with some pink in the middle), remove from oven and allow to rest for 10 minutes before carving.
Stir almonds and mint into the remaining vegetables in the roasting pan, and return to oven for a couple of minutes to infuse.
If the mixture is too thick, add a little water or stock.
Season to taste as preferred.
Slice lamb into thick pieces accompanied by the vegetables and sauce from the pan.
For an authentic Moroccan experience, serve with couscous.