Slow Roast Leg Of Lamb Flavoured With Ras El Hanout and Zatar

image

I have mentioned before my love of all things slow cooked and this is yet another option that we love!

The ras el Hanout does have a bit of spice to it but the sweetness of the lamb comes through. I serve this with pitta bread, hummus, pistachio and coriander dip, quinoa tabbouleh and a green salad, a veritable feast!

Serves 8.

Ingredients

3kg leg of lamb

80mls olive oil

zest and juice of 1 lemon

2 tablespoons ras el hanout

1 tablespoon ground coriander

2 tablespoon smoked paprika

3 garlic cloves

1/2 red onion

2 fire roasted capsicums, skin and seeds removed

salt and pepper

Method

Start this recipe the day before cooking.

Process all of the ingredients, except the lamb and zatar, to form a thick paste.

Place the lamb on a chopping board and stab it all over with a large knife.

Spread the paste over the entire leg and pop into the fridge, covered, for the night.

The following day, preheat the oven to 140 degrees Centigrade.

Place the lamb in a roasting tin and spread over any excess marinade.

Sprinkle the zatar over the top.

Soak a piece of baking parchment in water, squeeze the excess water out and spread the parchment over the lamb, tucking it well in.

Next, cover the parchment with foil.

Place the meat in the oven and roast for 7 hours.

After 7 hours, turn the temperature up to 200 degrees Centigrade, remove the foil and paper, baste the meat with the fat in the roasting pan and return to the oven.

Bake for 20 minutes, baste again and bake for a further 20 minutes, you should have a crust forming over the meat by now.

Remove from the oven and allow to rest for 20-30 minutes, covered, before serving with hummus, bread and salads.

 

 

Advertisements

27 thoughts on “Slow Roast Leg Of Lamb Flavoured With Ras El Hanout and Zatar”

  1. That looks absolutely delicious! I love oven cooking as the major work is just in the initial preparation. Once its in the oven you can more or less forget about it and get on with other things.
    And Ros, thank you for liking my site! with every like I’m discovering more and more of the blogging world. Still very much touch and go, but one step at a time I guess.

    1. Thanks so much zfahmy! Welcome to this funny blogging world! I’ve only been doing it around 18 months but I love sharing recipes and getting new ideas from around the world, loved your chicken with lemon and olives recipe! Take good care πŸ™‚ Ros

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s