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Lewis Lamb - Moroccan Style

By Alyth McCormack

Alyth McCormack

Note: Lamb needs to be prepared the day before, you’ll also need some string.

Serves 6.

For the lamb:

3 cloves garlic peeled
1 teaspoon coarse salt
2 tablespoons of chopped fresh rosemary
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 tablespoons olive oil
2 tablespoons paprika
1 teaspoon cayenne pepper
1 leg of Lewis lamb (approx. 2kg) boned
1 litre white wine

For the rice:

300g basmati rice
600ml salted water
3 peeled and chopped shallots
50g seedless raisins
50g chopped dried apricot
1 teaspoon ground coriander
1 teaspoon ground cumin
Pinch of cayenne pepper
1 tablespoon olive oil
The juice of a lemon to taste

For the lamb:

Crush the garlic and salt together in a mortar and pestle, adding the chopped rosemary, cumin seeds and coriander seeds gradually. Continue grinding until all of the seeds are broken down. Add the olive oil, paprika and cayenne pepper and mix into a paste.

Place the leg of lamb, cut side up, on a large sheet of tin foil and work half of the spicy paste into it. Roll up the meat and secure with string. Rub the remaining paste on the outer surface of the roll and wrap in the foil. Leave of at least 3 hours, or better still overnight, to allow the spices to flavour the meat.

Preheat the oven to 180degrees, gas mark 4. Unwrap the meat, leaving it tied, and place in a roasting tin. Pour the wine around it and cover with another sheet of foil. Seal the edges of the tin to prevent steam escaping.

Cook for 2 hours. Remove the foil, increase the heat to 200degrees, gas mark6 and cook for 1 more hour. If the pan juices dry out (I’ve never really found that they do) you can add wine or water. To serve, remove the string, cut the meat into thick slices and place on a bed of the rice. Serve any pan juices as gravy.

For the rice:

Wash the rice and place in salted water. Bring to a boil and simmer for 10 minutes. Mix in the peeled and chopped shallots, seedless raisins and chopped apricots, the ground cumin and ground coriander, pinch of cayenne pepper, olive oil and the lemon juice. Leave to stand for a few minutes till the flavours permeate the rice.

Warning: Try not to eat too quickly – ‘cause it’s delicious!