Moroccan Slow-Cooked Lamb
Janene's recipe for Moroccan slow-cooked lamb only takes ten minutes to prep this fantastically flavoursome one-pot wonder. Then it simply goes into the oven for a few hours, freeing you up to do other things!
Heat oven to 170°. Make four deep cuts across the top of the lamb, then rub the flesh all over with half the spice blend.
Heat olive oil in a cast iron or similar ovenproof casserole dish and gently sauté the onions until soft and golden. Stir in carrot, garlic, potatoes, tomatoes, half the preserved lemon, remaining spice mix and water. Season with salt and pepper, place the lid on and transfer to the oven. Cook for approximately 3 hours until the meat is tender and falling off the bone.
Remove from oven, transfer lamb to a deep serving platter and pour the sauce around it. Toss together parsley and remaining preserved lemon and scatter over the dish to serve.
Serve with your favourite greens.
1 Fresh Meats easy-carve lamb leg
2 tablespoons Besaha Moroccan BBQ spice blend
2 tablespoons olive oil
1 onion, peeled finely diced
1 carrot, peeled and diced
2 cloves garlic, crushed
1 kg Agria potatoes, peeled and diced
2 cans peeled and chopped tomatoes
1 preserved lemon, flesh discarded, washed and skin thinly sliced
1 cup water
1 cup roughly chopped Italian parsley, optional