Slow-roasted leg of lamb with ras el hanout and apricot glaze
- ⏱ 5 hours 20 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
A tender slow-roasted leg of lamb served with roasted vegetables, pearl couscous, yoghurt sauce, and apricot glaze.
Adapted from Great British Chefs.
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Slow-roasted leg of...
0/0
COOK 1COOK 2
1Mise en place
2Preheat the oven
Preheat the oven to 180°C (160°C)
3Plate and serve
+ 30 more steps in the app
Slow-roasted leg of...
0/0
COOK 2COOK 1
1Mise en place
Prep 1 tsp coriander: roughly chop
2Preheat the oven
3Plate and serve
+ 30 more steps in the app
Ingredients
- 1 garlic bulb (unpeeled and cut in half)
- 1 onion (unpeeled and quartered)
- 2 sprig rosemary for lamb
- 2.5 kg bone-in leg of lamb
- 3 tbsp olive oil for lamb
- 1 tbsp ras el hanout
- 1 tsp ground cinnamon
- 1 tsp ground cumin for lamb
- 1 tsp fresh coriander (roughly chopped)
- 750 ml beef stock
- salt and pepper for lamb, to taste
- 8 asparagus spears
- 8 baby carrots
- 100 g peas (podded)
- 4 spring onions
- 6 broad beans (shelled)
- 2 sprig rosemary for vegetables
- 150 g butter (diced)
- olive oil for vegetables, to taste
- salt and pepper for vegetables, to taste
- 350 g pearl couscous
- salt and pepper for couscous, to taste
- 1 handful fresh parsley for couscous (chopped)
- 1 lemon (zested)
- 300 g yoghurt
- 1/2 tsp ground cumin for yoghurt sauce
- 1 tsp garlic for yoghurt sauce (minced)
- 1 handful parsley for yoghurt sauce (finely chopped)
- salt and pepper for yoghurt sauce, to taste
- 200 g apricot jam
- 2 tbsp honey
- 1 tsp mustard
- 1 tsp white wine vinegar
- salt and pepper for apricot glaze, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 1 tsp coriander: roughly chop
2. Preheat the oven COOK 2
- Preheat the oven to 180°C (160°C)
3. Season the lamb COOK 1
- Remove any excess fat from the lamb leg
- Rub it all over with a mix of olive oil, ras el hanout, cinnamon, cumin, chopped coriander, salt, and pepper
4. Mise en place COOK 2
- Prep 1 garlic bulb: unpeeled and cut in half
- Prep 1 handful parsley for couscous: chop
- Prep 100 g peas: podded
- Prep 6 broad beans: shelled
Meanwhile… COOK 1
- Prep 1 onion: unpeeled and quarter
5. Prepare the aromatics COOK 1
- In a baking dish, add the garlic bulb, onion, and rosemary
- Place the lamb leg into the baking dish and pour the beef stock into the base of the tray
🤝 Cook 2 hands over the garlic bulb.
6. Mise en place COOK 2
- Prep 1 tsp garlic for yoghurt sauce: mince
- Prep 1 handful parsley for yoghurt sauce: finely chop
7. Slow-roast the lamb COOK 1
- Cover the dish tightly with foil and roast for 4.5 hours, After this time, the lamb should be tender and falling off the bone
8. Mise en place COOK 1
- Prep 150 g butter: dice
9. Increase oven heat COOK 2
- After about 4 hours of roasting, preheat the second oven to 200°C (180°C fan) if you have two ovens, otherwise, turn the oven up once the lamb has come out
🤝 Cook 1 hands over the lamb.
10. Make the couscous COOK 1
- In a medium saucepan, bring 700ml water to a boil
- Add the couscous, salt, and pepper
- Cook for 10 minutes, or until the couscous is tender and the water has been absorbed
- Remove from the heat and stir in the chopped parsley and lemon zest
🤝 Cook 2 hands over the parsley for couscous.
11. Make the vegetables COOK 2
- On a separate baking tray, add the asparagus, baby carrots, peas, spring onions, and broad beans
- Drizzle with olive oil and season with salt and pepper
- Dot the butter around the tray and place the rosemary sprigs over the vegetables
12. Roast the vegetables COOK 2
- Roast the vegetables in the oven for 40 minutes, or until they are tender and lightly caramelised
13. Make the apricot glaze COOK 1
- Warm the apricot jam, honey, mustard, and white wine vinegar gently over a low heat until the jam has melted and the sauce has thickened slightly
- Season with salt and pepper to taste, Set aside
🤝 Cook 2 hands the saucepan to Cook 1.
14. Mix the yoghurt sauce COOK 2
- In a small bowl, mix the yoghurt, ground cumin, minced garlic, and chopped parsley
15. Chill the sauce COOK 2
- Season with salt and pepper to taste
- Set aside in the fridge until ready to serve
16. Set the glaze COOK 1
- When the lamb is done, remove it from the oven and discard the foil
- Brush the lamb generously with the apricot glaze and place it back in the oven for 10 minutes to allow the glaze to set and become sticky
🤝 Cook 1 takes over at the oven.
17. Transfer the lamb COOK 1
- Carefully transfer the lamb to a chopping board
18. Plate and serve BOTH
- Carve the lamb leg and arrange it on a serving platter
- Serve with the roasted vegetables, pearl couscous, and a generous drizzle of yoghurt sauce on the side
- Garnish with extra fresh parsley if desired
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