Shredded Slow-roasted Moroccan Leg Of LambPrint This
- 1 leg of lamb, bone in
- ½tbsp cumin seeds
- ½tbsp coriander seeds
- ½tbsp fennel seeds
- drizzle olive oil
- 4 garlic cloves,
- peeled and halved
- large handful rosemary sprigs
- large handful thyme sprigs
- 1 onion, sliced
- 2 x 400g tins
- chopped tomatoes
- 250ml lamb or beef stock
- 250ml red wine
- 70g butter
- salt and black pepper, to taste
- handful pomegranate rubies and mint leaves, to serve
- Preheat the oven to 160°C, 140°C fan. Place the lamb in a large lidded casserole dish and, using a sharp knife, slash the skin a few times.
- Grind the spices roughly in a pestle and mortar, then tip onto the lamb skin and drizzle with a little olive oil. Rub the spices into the skin, then arrange the garlic cloves and rosemary in the slashes on the lamb skin.
- Put the thyme, tomatoes, onion, stock, and red wine around the lamb, pop the lid on, and roast for 5 hours.
- When you take the lamb out of the oven, the meat should easily come away from the bone. Shred it with a fork, discarding the bones, and any stalks from the herbs.
- Mix the meat and juices in the casserole, add the butter, stir through, then season to taste. To serve, sprinkle over pomegranate rubies and fresh mint leaves.