BAHARAT SPICED LAMB LEG W/ FRESH HERB SALAD
Nothing beats slow roasted lamb and it doesn’t have to be complicated. This meal is simple, thoughtful and perfect for a crowd.
Prep 00:20
Cook 05:00
Serves 6-8
Easy
Ingredients
2kg leg of lamb, bone in
2 tbs baharat spice mix
1 large brown onion, cut into thick slices
6 medjool dates, pitted and roughly chopped
4 cloves garlic, sliced
1 lemon, cut into thick slices
1 400g tin crushed tomatoes
2 cups chicken stock
Salad
Cucumber
Red onion
Mint leaves
Fresh flat leaf parsley
Lemon juice, to taste
Pita bread to serve
Method:
Step 1. Preheat the oven to 180C. Rub the lamb with the baharat spice mix, a generous amount of salt and pepper and drizzle with olive oil.
Step 2. Lay the onions, garlic, dates and lemon slices in the base of a roasting dish and pour the tomatoes and stock over the top. Lay the lamb in the middle of the tray and cover loosely with foil.
Step 3. Cook the lamb for 1 hour and then turn the heat down to 160C. Cook for a further 4 hours or until the meat is very tender. In the last hour, remove the foil and spoon some of the pan juices over the lamb. Allow to rest for 15 minutes. Shred the lamb in the pan and its juices.
Step 4. Mix together all of the salad ingredients. Dress with lemon juice and olive oil. Season lightly with salt.
Step 5. Serve with warm pita bread.
