North African leg of lamb is a tasty and juicy variation on leg of lamb and now that lamb season is underway, it can be fun to serve it in slightly new and exciting ways.
1/3 fl white wine
1/2 bottle chicken stock
1/2 celery root
2 parsley roots
2 large carrots
3 onions in boats
2 peeled oranges in cubes
1 lime in slices (washed, with the shell on)
3 cinnamon bark pieces
100 g raisins
4 diced tomatoes
Pour white wine and chicken stock into the bottom of a large, fireproof dish that can hold a whole leg of lamb (or long pan). Add celery root, parsley roots and diced carrots. Spread onions, oranges, lime, cinnamon bark, raisins and tomatoes over the root vegetables.
1 lamb thigh
1 dl olive oil
5 crushed cloves of garlic
2 cm grated ginger
1 teaspoon cumin
2 teaspoons crushed coriander
2 tsp ras el hanout (available in Asian stores)
1 saffron installation
2 teaspoons paprika powder
2 finely chopped chilies
1 bunch fresh, finely chopped coriander
1 ts pepper
2 ts salt
Rub the leg of lamb with a mixture of olive oil, garlic, ginger, coriander, ras el hanout, paprika, cumin, saffron, chilli, coriander, pepper and salt.
The leg of lamb is placed on top of the vegetables and placed far down in the oven at 125 degrees until the roasting thermometer shows 58 degrees. Our lamb shank was quite large and then it took approx. 4 hours.
Spoon some of the stock over the leg of lamb a few times during the cooking time, so it stays juicy and glistening.
Serve North African leg of lamb with couscous with finely chopped mint and garnish with coriander or parsley.
You will find plenty of lamb recipes from far and wide here .
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