Moroccan Spiced Lamb

• leg of lamb, boned↗1
• mint4 -6 tablespoons

  chopped of fresh

• dried apricots↗100 g

  chopped

• dried dates↗100 g

  chopped

• pine nuts↗100 g

  toasted and crushed

• orange↗1

  zest of

• lemon↗1

  zest of

• olive oil↗1 tablespoon
• harissa↗4 -6 tablespoons

  plus extra for the gravy

• cumin seeds↗4 tablespoons
• red wine↗

Step-by-step instructions

1. 1

   Preheat oven to 220 degrees C/ 425 degrees F.

2. 2

   In samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. Season with salt and pepper.

3. 3

   Press fruit mixture into leg cavity, tie with kitchen string to hold together. Spread harissa paste over leg and sprinkle with cumin seeds.

4. 4

   Place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram (20 minutes per pound) or until lamb is cooked to desired done-ness.

5. 5

   Remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.

6. 6

   For gravy, put roasting tin on stove top and bring to a high heat. Stir in a teaspoon of harissa paste, (optional), a splash of red wine and enough water to bring it to a gravy-like consistency.

7. 7

   Let gravy bubble and thicken until reduced by half.

8. 8

   Carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.