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Leg of lamb with cumin served with apple, raisin and almond semolina Recipe

Leg of lamb with cumin served with apple, raisin and almond semolina Recipe
Method
  • 1

    Marinate the lamb with the olive oil, cumin, garlic, thyme and the onion cut into 4. Marinate for 24 hours.

  • 2

    Preheat the oven to 200°C.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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.

  • 7

    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.

Chef's tip

«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.

Rate this recipe :

(10 votes)

  • Preparation  30mins
  • Cooking time  1hr
  • Rest time  30mins

Ingredients for people

  • Trimmed leg(s) of lamb : 1.2 kg
  • Ground cumin : 10 g
  • Groundnut oil : 20 ml
  • Olive oil : 10 ml
  • Onion(s) : 1 whole
  • Thyme sprig(s) : 1 whole
  • Garlic bulb(s) : 1 whole

  • For the garnish(es)
  • Apple(s) : 0.5 whole
  • Fresh coriander : 0.25 bunch
  • Couscous : 300 g
  • Flaked almonds : 40 g
  • Sultana(s) : 40 g
  • Honey : 20 g
  • Tea bag(s) : 1 whole
  • Water : 300 ml
  • Freshly ground black pepper : 6 Turn
  • Fine salt : 6 pinch(es)
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