Moroccan Inspired Leg of Lamb

A roast lamb is the ultimate comfort food, full of childhood memories from a traditional Sunday lunch. We have such a choice of recipes and ingredients these days, but there is a reason that we return to our roots and traditional recipes, this one with a twist.

2kg leg of lamb

750ml plain yoghurt

2T chopped mint

6 cloves of garlic

Mix these ingredients and marinade the lamb overnight.

Preheat the oven to 180C

Remove the lamb and wipe off the marinade. Remove the mint leaves and reserve the marinade.

3 onions

Olive oil

4 peeled tomatoes chopped

3 cloves

1t coriander seeds

2 cinnamon sticks

1t cumin

1t fenugreek (optional)

Chop 3 medium onions and brown them in a little olive oil. Add the leg of lamb to the pan and seal the outside.

Place the rest of the ingredients in the pan. Add the yoghurt marinade.

Cover the lamb with foil and cook in the oven for 2 hours or until cooked to your preference.

Allow to rest for 10 minutes and then carve.

Serve with couscous, green beans and preserved lemons for a Moroccan feast.