Moroccan-style leg of lamb
Moroccan-style leg of lamb

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. Pinch salt
  2. To taste, Fresh ground pepper,
  3. 10 mL (2 tsp.) cumin
  4. 5 mL (1 tsp.) turmeric
  5. 5 mL (1 tsp.) cinnamon
  6. 5 mL (1 tsp.) paprika
  7. 45 mL (3 tbsp.) olive oil
  8. 1.35 kg (3 lb.) bone-in leg of lamb
  9. 1 onion
  10. 1 garlic clove
  11. 125 mL (1/2 cup) chicken or vegetable broth with no salt added
  12. 500 mL (2 cups) diced butternut squash
  13. 250 mL (1 cup) pitted prunes
  14. 125 ml (1/2 cup) pitted green olives
  15. 1 lemon

Directions

  1. Preheat the oven to 230°C (450°F).
  2. Mix together the spices and olive oil in a small bowl. Brush mixture on leg of lamb.
  3. Sear the lamb on all sides over medium-high heat in a casserole dish.
  4. Add the onion and garlic and lightly brown.
  5. Deglaze with broth.
  6. Add remaining ingredients except for parsley.
  7. Cook uncovered for 10 minutes.
  8. Cover and continue cooking for 40 minutes for medium-rare doneness.
  9. Top with parsley and serve with couscous, quinoa, or barley.

CHEF'S SECRET:
Allow 45 minutes per kg (20 minutes per lb.) for medium-rare doneness. Add 20 minutes per kg (10 minutes per lb.) if meat is frozen.

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