1 large leg of lamb
2 tablespoons olive oil
1 bunch of coriander (Leave some aside for garnish)
1 teaspoon chilli
1 lemon, cut into 4
1 teaspoon tumeric
2 pinches of saffron
1 tablespoon of cinnamon
4 tablespoons of honey
5 cloves of garlic, crushed
80 ml white wine
½ litre chicken stock
1 large onion peeled and chopped into quarters
10 Anya potatoes cut into into cubes
Entered by Louise Hutchings on 03/12/2013
Slow roasted fall off the bone Moroccan style lamb with lovely flavoursome potatoes all cooked in one pot.
- Place the Lamb, Potatoes, onions and all the ingredients (Other than wine and stock) into a large freezer bad and seal. Leave to marinade in the fridge for at least 5 hours but overnight would be better.
- Place the lamb and all the ingredients in an oven proof dish, and poor in the stock and wine. If you have a lid great use it if not cover with foil. Place in an oven for 3½ to 4 hours at 165°C.
- Check every hour and turn the lamb over and baste. For the last half hour remove the lid or foil and allow to brown. When ready, the meat should be falling off the bones and be very tender. Garnish with fresh coriander before serving. (I serve mine with salad).