Whole leg of lamb
FOR THE MARINADE:
100g dried apricots
2 tbsp olive oil
25g fresh mint,finely chopped
2 cloves garlic,peeled and crushed
zest of 1 lemon,finely grated
FOR THE CHICK PEAS:
2 red onions,peeled and trimmed
4 cloves garlic
2 tsp ground ginger
3 tspground cinnamon
2 x 400g chick peas,drained and rinsed
500ml veg/lamb stock
Preheat the oven to 200c/fan 180c/gas 6.Cut small slits all over the lamb.Chop the apricots into small pieces,put into a bowl with the other marinade ingredients and mix well.Put the lamb into a large bowl,pour over the marinade and rub all over the meat,working into the slits.Leave to marinate if you can.Slice the red onions and put into a roasting dish with the garlic,ginger,cinnamon,chick peas and stock.Sit the lamb on top and roast for 1 1/2 hours or until cooked to your liking,cover with foil halfway through.Serve with cous cous.
FOR THE MARINADE:
100g dried apricots
2 tbsp olive oil
25g fresh mint,finely chopped
2 cloves garlic,peeled and crushed
zest of 1 lemon,finely grated
FOR THE CHICK PEAS:
2 red onions,peeled and trimmed
4 cloves garlic
2 tsp ground ginger
3 tspground cinnamon
2 x 400g chick peas,drained and rinsed
500ml veg/lamb stock
Preheat the oven to 200c/fan 180c/gas 6.Cut small slits all over the lamb.Chop the apricots into small pieces,put into a bowl with the other marinade ingredients and mix well.Put the lamb into a large bowl,pour over the marinade and rub all over the meat,working into the slits.Leave to marinate if you can.Slice the red onions and put into a roasting dish with the garlic,ginger,cinnamon,chick peas and stock.Sit the lamb on top and roast for 1 1/2 hours or until cooked to your liking,cover with foil halfway through.Serve with cous cous.
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