Marinate the lamb with the olive oil, cumin, garlic, thyme and the onion cut into 4. Marinate for 24 hours.
Preheat the oven to 200°C.
Heat a frying pan and add a drizzle of ground nut oil. Sear the lamb on all sides. Once coloured all over, transfer to a baking dish and season the lamb with salt and freshly ground pepper. Brush with the marinade herbs and spices then place in the oven and cook for 45 minutes.
Dice the apple and roughly chop the coriander.
Place the honey in a pan and caramelise. Once brown, add the apple cubes and stir well. Add the raisins, almonds and caramelise for 2 minutes.
Bring the water to the boil and add the tea bag. Pour the liquid over the semolina or cous cous, cover and leave for 3 to 5 minutes.
Add the semolina to the frying pan with the raisins, almonds and apple. Mix well and work out any lumps with a fork. Add the coriander, mix and reserve in a warm place.
Remove the lamb from the oven and cover with aluminium foil. Allow to rest for 30 minutes in a warm place.
Drain any grease from the baking dish and add a glass of water to the dish. Set this cooking liquid aside.
Cut the lamb into slices or pieces and serve alongside the semolina/cous cous. Drizzle over a little of the cooking juices and finish with a few sprigs of fresh coriander.
«If preferred, you can cut the leg of lamb into portions and cook in a pan rather than the oven.»
Roast leg of lamb with cumin and ras el hanout served with apple, raisin and almond semolina.