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!
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
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.