The recipe below is dedicated to my lovely aunt on Norfolk Island who has been lovingly waiting for me to give them this recipe since my trip to the The Rock (as the Norfolk Islanders like to call Norfolk) in April this year (its now December people…. what a saint she is!). I cooked this recipe for a pot luck dinner our family held and for someone (me) who made this in a small villa kitchen, it came out all right if I do say so myself! I could make excuses about how long its taken me to publish this but I wont as that not how my mum raised me 🙂
- 1 large leg of lamb
- olive oil
- 2 TBSP Moroccan spice mix/seasoning
- 1 litre chicken style liquid stock
- 2 TBSP Gravox Traditional gravy mixed with water until a paste is made
Preheat oven to 165C.
Place the lamb in a large oven proof dish and massage olive oil into the leg. Rub Moroccan spice mix over the leg of lamb and then pour the stock into the oven dish so that the lamb is sitting in the stock, cover with the lid, or foil, and place in preheated oven for 3 1/2 to 4 hours depending on how big the lamb leg is (approx. 25 minutes of cooking time per 500 gram of lamb). Check every hour and turn the lamb over and baste. When ready, the meat should be falling off the bones and be very tender.
Once the lamb is cooked, pour the liquid on the bottom of the oven proof dish (stock, lamb juices and Moroccan spices) into 2 separate bowls so that you have half the liquid in each. Use one of the bowls of liquid to make a gravy and the other one to make the couscous (please see below for recipe for couscous).
Shred leg of lamb in the oven proof dish and pour in gravy, mix well so that the lamb is coated in the gravy. You can serve the Moroccan Lamb with couscous and a salad, or baked sweet potato sprinkled with toasted pine nuts and coriander.
Moroccan Cranberry Couscous
- Remaining Moroccan lamb liquid
- 1 teaspoon salt
- 2 cups uncooked couscous
- 1/2 cup chopped fresh parsley
- 1 cup dried cranberries chopped
To prepare couscous, bring Moroccan lamb liquid a boil in a small saucepan. Stir in cranberries. turn off the liquid and let it stand for 30 minutes so that the cranberries soften a bit.
Once the liquid and cranberry’s have stood for a bit, turn the liquid back on until it comes back to the boil again. Gradually stir in couscous; remove from heat. Cover the saucepan with a lid and let stand 5 minutes.
Fluff couscous with a fork and serve couscous with shredded lamb.