Slow Roasted Spiced Lamb

Name: Slow Roasted Spiced Lamb
Prep time: 15 min
Cook time: 345 min
Total time: 360 min
Yield: 8
Cuisine: Moroccan
Ingredients: 2.5 kg bone in lamb leg; 2 tablespoons oil; 2 pots Continental Stock Pot Sensations Beef Stock Pot; 1 tablespoon ground cumin, plus 2 teaspoons extra; 1 tablespoon ground coriander, plus 2 teaspoons extra; 2 teaspoons smoked paprika, plus 1 teaspoon extra; 1 teaspoon ground cardamom, plus 1 teaspoon extra; 2 small whole garlic heads, halved horizontally; 1 onion, halved horizontally; 3 cups water; 400 g canned diced tomatoes; 4 teaspoons brown sugar; lemon wedges, to serve

This roast lamb is what food dreams are made of! Coated with Moroccan spices, slow roasted until meltingly tender & served with a spiced tomato sauce.

5 H 45 Mins

Cooking Time
medium

Difficulty
15 Mins

Prep Time
8 People

Serves

2.5 kg bone in lamb leg
2 tablespoons oil
2 pots Continental Stock Pot Sensations Beef Stock Pot
1 tablespoon ground cumin, plus 2 teaspoons extra
1 tablespoon ground coriander, plus 2 teaspoons extra
2 teaspoons smoked paprika, plus 1 teaspoon extra
1 teaspoon ground cardamom, plus 1 teaspoon extra
2 small whole garlic heads, halved horizontally
1 onion, halved horizontally
3 cups water
400 g canned diced tomatoes
4 teaspoons brown sugar
lemon wedges, to serve

Remove lamb from refrigerator at least 30 minutes before roasting. Preheat oven to 170°C (150°C fan-forced). Place oil, lemon juice and 1 beef stockpot into a microwave safe bowl or jug. Heat on HIGH for 30 seconds. Remove and stir until stock pot dissolves. Stir in cumin, coriander, smoked paprika, cardamom, chilli and rosemary. Rub mixture all over the lamb.
Place garlic and onion, cut side up, into a large flameproof ovenproof roasting dish. Place lamb leg, bottom side up, on top of garlic and onion. Pour water into base of dish. Cover with foil. Roast for 4.5-5 hours until lamb is fork tender. Baste the lamb occasionally, with its juices and adding a little more water if it starts to evaporate.
Remove lamb from oven and remove and discard foil. Turn lamb over. Return back to oven and roast uncovered for 40-45 minutes or until well browned. Spoon over some of the pan juices over the top of lamb, then carefully transfer to a serving board. Cover loosely with foil and set aside to rest for at least 15 minutes.
Meanwhile transfer onion and garlic from baking dish to a chopping board. Remove skin from onion and discard. Squeeze out the roasted garlic onto a chopping board, discard skin. Finely chop roasted onion and garlic.
Use a large spoon to skim off some of the fat from the pan juices and discard fat. Transfer baking dish with the pan juices over two medium sized hotplates. Add chopped roasted onion and garlic, extra cumin, extra coriander, extra paprika, extra cardamom, diced tomatoes, tomato paste and brown sugar. Bring to the boil, stirring, over high heat. Stir in remaining stock pot. Reduce heat to medium and cook for a further 15 minutes, stirring regularly, until sauce has thickened. Pour sauce into a serving jug and serve with lamb, lemon wedges and salad.