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Andrew Marr’s Moroccan lamb
Serves 8 Starters and mains
Ingredients
- leg of lamb (approx. 2.25- 2.75kg), deboned (your butcher can do this for you)
- 2 garlic bulbs
- harissa, to rub
For the stuffing
- 2-3 handfuls fresh coriander, chopped
- 500g darker dried apricots, finely diced
- 500g dried dates, finely diced
- 500g pine nuts, toasted and smashed
- 1 onion, diced
- splash olive oil
- splash lime or lemon juice
To serve
- 750g couscous, prepared according to packet instructions
- 2 oranges, peeled and sliced
Method
Preheat the oven to 200C/180C F/Gas 6. Combine all of the ingredients for the stuffing and season with salt and pepper.
Transfer the leg of lamb to a baking tray and stuff it. Tie the lamb up with kitchen string and then pierce the skin and insert garlic cloves at regular intervals. Rub the rest of the skin with a generous amount of harissa.
Roast for 1.5 hours and then remove from the oven. Allow to rest for 10-15 minutes, then serve with couscours and a couple of orange slices on the side.
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