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Baharat Roast Lamb with Baby Potatoes, Roast Garlic, Carrots and Garlic Bread

For Tom’s last dinner with us before returning to Alaska, I decided to do a roast leg of lamb, but not just any roast lamb rather one from the Moorish cookbook.

Thus the recipe below is pretty much as it appears in the book (however, using my own wording) with a few minor changes related to the vegetables I had available and the added size of the lamb leg I was using.


h2. Ingredients

* 1.3 kg leg of lamb
* 2 cloves of garlic, crushed with 1 teaspoon of sea salt
* 1 Tablespoon of Baharat
* 1 lemon
* 80 ml of olive oil
* about a dozen baby potatoes
* 3 large carrots, sliced in half and cut into 1 inch lengths
* 1 head of garlic

h2. Method

Preheat your oven to 220C (425F).

Mix the garlic paste with the baharat (this isn’t as easy as it sounds, but you’ll get there with perseverance).
Cut the lemon in half and rub one half over the lamb. Now rub the garlic baharat paste into the lamb, covering every nook and crevasse.
Put half the olive oil into a baking dish and place the lamb in the dish. Squeeze the juice of the first half of the lemon onto the coated lamb.
Bake for 20 minutes then turn down the temperature to 180C (350F) and bake for another 20 minutes.
Remove the lamb from the oven and add the vegetables to the baking dish. Drizzle the remaining oil over all the vegetables (and garlic head), and squeeze the other half of the lemon over the lamb, and place the lemon rind, cut side down on top of the roast.
Return to the oven and bake for about 55 minutes. Test the vegetables at 45 minutes, if still hard, remove from the pan, and place in a covered saucepan with a couple of Tablespoons of butter, simmering for 10 minutes or so until softened.

Allow the roast to stand out of the oven for 10 minutes before carving. The cooking times above produce a medium rare roast, if you want it closer to medium, add another 10 to 20 minutes cooking time.


posted to Moorish,Recipes @ 7:50 pm

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