Ingredients:
1 leg of lamb approx 2kgs
1 knob of butter melted
Salt to taste
Generous sprinkle of Moroccan spice
1 heaped teaspoon of garlic chopped
2 cups of cous cous
½ cup fresh chopped mint
½ cup of fresh chopped chives.
Knob of butter
1 cup dried apricots
½ cup sultanas
1 teaspoon chicken stock
1 cup of water
A paste of water and cornflour
1 teaspoon of Moroccan spice.
Cooking Method:
Rub the lamb with the butter and season with the spice and garlic and salt . Place in a sealed oven bag and roast at 160 degrees for approx 2 hours. Remove and rest covered. Save the pan juices for the gravy.
Mix the pan juices, with the water and stock, thicken with the paste of cornflour and add the sultanas and apricots.
Wash the cous cous in cold water and place to rest in a clean tea towel in a strainer for a half hour. Fluff it up, remove tea towel and place in a microwave dish with the butter and some salt and cook for 4 minutes. Remove and toss through the mint and chives. Set aside in a serving bowl.
Slice the lamb and serve on a platter covered generously with the gravy. Have a side of cous cous and serve all with the ORFA garlic dip.
Serves: 4-6
Note:
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