Slow Roasted Moroccan Lamb

I adore people who can cook better than me. One time I would have been jealous, now I love the fact that they can teach me even more and surprisingly sometimes I actually teach them!

One of my favorite cooks is my friend Jacquie or Everyday Cook as she is known in Social Media circles. She is one of a kind. She can cook and she can bake. And bake she does!

You can follow her on
FACEBOOK
TWITTER
INSTAGRAM (everydaycook)
BLOG

I have made quite a few things from her blog over time, and last night I attempted her Slow Roasted Moroccan Lamb.

Now Jacquie is not your ordinary women, she has lived in Paris! And while there she enjoyed many a Moroccan meal. Who knew France was more about bread, cheese and croissants?

So, back on task, my friend Bec and I both tried this new recipe last night and we have both put it on the MUST MAKE AGAIN list. We also both cooked ours in our oval Aldi knock off Le Creuset with lid on. PERFECT!

Your to do list.

1.   Add these item’s to the shopping list:

1 Large leg of lamb
A little olive oil
4 brown onions, peeled and sliced
1 bunch of coriander
1 teaspoon of chilli
50 g ground cumin
3 pieces of preserved lemons cut into slices
small piece of grated ginger
1 teaspoon of tumeric
2 pinches of saffron
2 cinnamon sticks
1/4 cup of honey
5 garlic cloves diced
250 ml of white wine
1 litre of chicken stock
{I had mine with sweet potato mash}
1 kg sweet potato

2. Method

Heat oil in a large fry pan and brown the leg of lamb, turning over.

Remove the lamb and add sliced onions and garlic. Cook until soft and brown. Add cumin, chilli, saffron, ginger cinnamon, preserved lemon and honey and stir. Then add the wine and stock and cook for a few minutes. Add half the coriander chopped. (If you want to take an easier way you can buy Herbies Tagine Spices and they do a great job)

Place the lamb in an oven proof dish, if you have one with a lid great, if you don’t you can cover with foil. Pour the sauce over the lamb, cover and place in an oven for 3 1/2 to 4 hours at 165 degrees. Check every hour and turn the lamb over and baste. When ready, the meat should be falling off the bones and be very tender. Sprinkle the rest of the coriander over the lamb before serving.

You can serve the Moroccan Lamb with cous cous and a salad, or I baked sweet potato and sprinkled it with toasted pine nuts and coriander.

Go to Everday Cook’s blog HERE to follow the steps.

3. Enjoy a most delicious slow cooked meal!

Mine on the left and another friend of mine Bec’s on the right.
I served mine with cinnamon sweet potato mash in the thermomix and a green salad.

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