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Moroccan Lamb

The spicy lamb is steamed in the oven for approximately 3 hours, which makes it very tender and succulent.

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2 cloves garlic, peeled
1 teaspoon coarse salt
2 tablespoons chopped fresh rosemary
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 tablespoons olive oil
2 tablespoons paprika
1 teaspoon cayenne pepper
1 leg of lamb (approximately 2 kg), boned
1 litre white wine


Serves: 6


Crush the garlic and salt together in a mortar with a pestle, adding the chopped rosemary, cumin seeds and coriander seeds gradually. Continue grinding until all of the ingredients are broken down. Add the olive oil, paprika and cayenne pepper and mix into a paste.

Place the leg of lamb, cut-side up, on a large sheet of tin foil and work half of the spicy paste into it. Roll up the meat and secure with string. Rub the remaining paste on to the outer surface of the roll and wrap in foil. Leave for at least 3 hours, or overnight, to allow the spices to flavour the meat.

Preheat the oven to 180C, gas mark 4. Unwrap the meat, leaving it tied, and place in a roasting tin. Pour the wine around it and cover with another sheet of foil. Seal the edges of the tin to prevent steam escaping.

Cook for 2 hours. Remove the foil, increase the heat to 200C, gas mark 6 and cook for 1 more hour. If the pan juices dry out, add wine or water. To serve, remove the string, cut the meat into thick slices and place on a bed of Spicy Moroccan Rice. Serve the pan juices as gravy.

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