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This recipe is best with:
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What You Need
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1 to 1/2 kg Leg of lamb with
bone-in
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¾ cup lemon juice or fresh
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1/3 cup Olive oil.
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2 table spoons
Cape Culinary Moroccan Style Rub
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100g Sun dried apricots /
peaches
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100g fresh or dried pine nuts.
The How
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Wash lamb well and pat dry and
score (not to deep).
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Place 2 table spoons of
Cape Culinary Moroccan Style Rub
in a glass or plastic bowl.
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Add the olive oil and the lemon
Juice; mix the ingredients all together and let stand for a 10 to
15 minutes. This allows the Rub, lemon juice and the Olive oil to
fuse.
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(For extra taste add 1 teaspoon
of finely ground ginger, this is not necessary).
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Coat the meat with the rub using
either with your hands or a basting brush. Make sure that you
penetrate all areas ensuring that meet is well coated.
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For a fuller taste let meat
stand for a ½ hour to allow the rub flavors to penetrated.
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Coat the meat again
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Place meats in the roasting pan
add the sun dried apricots and the pine nuts and 100ml water,
placing the meat on top.
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Roast, uncovered, at 160 degrees
C for approximately 1 hour, turn lamb over and continue to roast
for a further 45 minutes (total roasting time 1 hours and 45
minutes depending on size of roast) for meat to be well done add
15 minutes per side.
Serve with
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Couscous, prepare couscous with
Cape Culinary Couscous
Spice.
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Garnish with fresh Danya /
Coriander leaves and plain yoghurt and the apricots and pine nuts.
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Side orders of green & red diced
peppers.
For extra taste try our
Cape Culinary Tangy Pear Chutney
or our
Cape Culinary chilli Sauce
or the
Green chilli and Danya Sauce.
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