Recipe: ridiculously simple roast Moroccan lamb

I promised my friend a roast today in exchange for taking my Christmas tree down. Fair exchange? Any sized piece of lamb will do (add more or less liquid as needed), this is a slow cook job which I stuck in the oven for hours whilst I ran other errands.

Moroccan roast lamb with apricots
Leg of lamb
Half bottle red wine
2 tbsp Ras-al-hanout
2 beef or lamb stock cubes
3 shallots, diced
5 cloves garlic
2 tbsp chilli jam
A few handfuls dried apricots
Chicken broth or stock
Fresh parsley

In a heavy pot (I used a Le Creuset) sauté onions and garlic until softened, season with salt and pepper. Place lamb on top of the onion bed, scatter dried apricots and pour over the wine, stock cubes with about a mug of water. Add Ras-al-hanout and brush meat with chilli jam. Cover and Roast at 150’C for 3.5-4 hours.

Before serving bring a mug of couscous to one tin of chicken broth (or stock equivalent) and plenty of fresh chopped parsley to the boil, cover and remove from heat. This should only take 5 minutes.

Easy peasy!

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