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.

Level

Beginner

Category

  • Easter Feast
  • Lamb

Cuisine

  • Moroccan

Cooking Methods

  • Roasting

Prep Time

15 minutes

Cooking Time

60 minutes

Ingredients

    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

Directions

    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.
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