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Ras el Hanout Roasted Pyrenees Lamb Leg
Ras el Hanout Roasted Pyrenees Lamb Leg
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Feeds 4 - 6 people 
Prep time 5m
Cook time 90m
Description
Introducing our Ras el Hanout Roasted Pyrenees Lamb Leg recipe!
If you don’t want to use ras el hanout then another warm spice mix such as garam masala would work well. The onions and apricots soften with the spiced lamb to make something that’s as easily served with couscous as it is with mashed potato.
If you want to keep an eye on how your lamb is cooking, use a temperature probe inserted into the thickest part of the meat to test it. It should read 50-55˚C for bush pink medium lamb. Upon resting the temperature will rise to 60˚C.
- 1 milk fed pyrenees lamb leg
- 2 tablespoons ras el hanout
- 2 tablespoons olive oil
- 2 onions, thickly sliced
- 60g dried apricots
- 3 cloves garlic, thickly sliced
- 800g potatoes, cut into bite sized chunks
- Handful toasted almond flakes, to garnish
- Handful coriander leaves, to garnish
- Preheat the oven to 170C.
- Place the potatoes, onions and apricots into a roasting dish large enough to hold the lamb.
- Make slits all over the lamb and push the garlic into it. Combine the ras el hanout with the 2 tablespoons of oil and rub all over the lamb. Season everything with salt and pepper.
- Pour 150ml water into the bottom of the roasting tray and roast for 45 minutes. Remove the lamb, turn it over and stir the potatoes. Cook for a further 45 minutes.
- Rest the lamb before carving.
- Garnish with the flaked almonds and coriander.
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