Slow-roasted leg of lamb with ras el hanout and apricot glaze
In this perfect Easter centrepiece, a leg of lamb is slow roasted for over four hours until very tender. It’s perfect served with heaps of chewy pearl couscous and buttery roasted spring veg. Any leftovers, if you’re lucky enough to have them, are delicious in a sandwich the next day.
Ingredients
Metric
Imperial
For the leg of lamb
- 1 bulb of garlic, unpeeled and cut in half
- 1 onion, unpeeled and quartered
- 2 sprigs of rosemary
- 2.5kg leg of lamb, bone in
- 3 tbsp of olive oil
- 1 tbsp of ras el hanout
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp fresh coriander, roughly chopped
- 750ml of beef stock
- salt and pepper to taste
For the roasted vegetables
- 8 asparagus spears
- 8 baby carrots
- 100g of peas, podded
- 4 spring onions
- 6 broad beans, shelled
- 2 sprigs of rosemary
- 150g of butter, diced
- olive oil, as needed
- salt and pepper to taste
For the pearl couscous
- 350g of pearl couscous
- salt and pepper to taste
- 1 handful of fresh parsley, chopped, plus extra for garnish
- 1 lemon, zested
For the yoghurt sauce
- 300g of yoghurt
- 1/2 tsp ground cumin
- 1 tsp garlic, minced
- 1 handful of parsley, finely chopped
- salt and pepper to taste
For the glaze
- 200g of apricot jam
- 2 tbsp of honey
- 1 tsp mustard
- 1 tsp white wine vinegar
- salt and pepper to taste
Method
Preheat the oven to 180°C (160°C)
In a baking dish, add the head of garlic, onion and rosemary
- 1 bulb of garlic, unpeeled and cut in half
- 1 onion, unpeeled and quartered
- 2 sprigs of rosemary
Remove any excess fat from the lamb leg, then rub it all over with a mix of olive oil, ras el hanout, cinnamon, cumin, chopped coriander, salt and pepper
- 2.5kg leg of lamb, bone in
- 3 tbsp of olive oil
- 1 tbsp of ras el hanout
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp fresh coriander, roughly chopped
- salt and pepper to taste
Place the lamb leg into the baking dish and pour the beef stock into the base of the tray
- 750ml of beef stock
Cover the dish tightly with foil and roast for 4.5 hours. After this time, the lamb should be tender and falling off the bone
If you have two ovens, then after about 4 hours of roasting, preheat the second oven to 200°C (180°C fan). Otherwise, turn the oven up once the lamb has come out
On a separate baking tray, add the asparagus, baby carrots, peas, spring onions and broad beans
- 8 asparagus spears
- 8 baby carrots
- 100g of peas, podded
- 4 spring onions
- 6 broad beans, shelled
Drizzle with olive oil and season with salt and pepper
- olive oil, as needed
- salt and pepper to taste
Roast the vegetables in the oven for 40 minutes, or until they are tender and lightly caramelised
In a medium saucepan, bring 700ml water to a boil
Add the couscous, salt and pepper, then cook for 10 minutes, or until the couscous is tender and the water has been absorbed
- 350g of pearl couscous
- salt and pepper to taste
Remove from the heat and stir in the chopped parsley and lemon zest
- 1 handful of fresh parsley, chopped, plus extra for garnish
- 1 lemon, zested
In a small bowl, mix the yoghurt, ground cumin, minced garlic, and chopped parsley
- 300g of yoghurt
- 1/2 tsp ground cumin
- 1 tsp garlic, minced
- 1 handful of parsley, finely chopped
Season with salt and pepper to taste. Set aside in the fridge until ready to serve
- salt and pepper to taste
Warm the apricot jam, honey, mustard and white wine vinegar gently over a low heat until the jam has melted and the sauce has thickened slightly
- 200g of apricot jam
- 2 tbsp of honey
- 1 tsp mustard
- 1 tsp white wine vinegar
Season with salt and pepper to taste. Set aside
- salt and pepper to taste
When the lamb is done, remove it from the oven and discard the foil
Brush the lamb generously with the apricot glaze and place it back in the oven for 10 minutes to allow the glaze to set and become sticky
Carefully transfer the lamb to a chopping board
Carve the lamb leg and arrange it on a serving platter
Serve with the roasted vegetables, pearl couscous, and a generous drizzle of yoghurt sauce on the side
Garnish with extra fresh parsley if desired
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