Name: Slow-Cooked Moroccan Lamb with Crusty Chickpea Bread recipe
Prep time: 90 min
Cook time: 210 min
Total time: 300 min
Yield: 4
Cuisine: moroccan
Ingredients: 1 1/2 kg lamb leg; 2 tbs butter; 2 tbs Moroccan spice mix; 2 garlic cloves; 1 sprig rosemary; 1 sprig lemon thyme; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 1 tbs plain flour; 2 cups water lukewarm; 2 tbs honey; 2 tbs dried yeast heaped; 7 1/2 cups bread flour; 450g canned chickpeas drained rinsed; 1 tsp salt *to taste; 2 tbs harissa; 1 packet baby spinach leaves; 4 cups couscous cooked; 1/4 cup pomegranate seeds; 1/4 cup pine nuts toasted; 1/4 cup marinated fetta crumbled; 1/2 cup aioli; 1 red onion thinly sliced

by aliceincookingland Last updated on 08/13/2019

Slow-cooked in an oven bag for a delicious lunch or dinner. - aliceincookingland

Ingredients

1 1/2 kg lamb leg
2 tbs butter
2 tbs Moroccan spice mix
2 garlic cloves
1 sprig rosemary
1 sprig lemon thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbs plain flour

Flatbread

2 cups water lukewarm
2 tbs honey
2 tbs dried yeast heaped
7 1/2 cups bread flour
450g canned chickpeas drained rinsed
1 tsp salt *to taste
2 tbs harissa

Couscous

1 packet baby spinach leaves
4 cups couscous cooked
1/4 cup pomegranate seeds
1/4 cup pine nuts toasted
1/4 cup marinated fetta crumbled
1/2 cup aioli
1 red onion thinly sliced

Method

Step 1

Preheat oven to 160C. Finely chop the garlic, then mix with the softened butter. Spread butter mixture thinly on each side of the lamb. Cut slits and fill each with a small thyme and rosemary sprig. Sprinkle lamb with Moroccan spice.
Step 2

Prepare a GLAD oven bag with 1 tbs plain flour, then place lamb inside and seal, prick several times, then place in a roasting dish and bake for 3 hours, or until falling off the bone.
Step 3

Remove from oven and allow to rest, but keep warm. Retain juices to make a gravy if desired.
Step 4

To make the bread, combine water, honey and yeast, and let stand for 5-10 minutes. Place flour, spices and mashed chickpeas in another bowl, then add the yeast and mix to combine. Turn out onto a floured mat and knead for 10 minutes. Place in a bowl, cover with GLAD Wrap, then stand in a warm place to rise for 30 minutes.
Step 5

When risen punch down and knead for a few minutes to form a ball. Cut 1/3 of the mixture off for the flat bread and shape the remainder into an oval. Place on a tray lined with GLAD Bake, then cover with GLAD Wrap and allow to rise in a warm place for 15 minutes.
Step 6

Remove GLAD Wrap and bake in a preheated oven at 200C for 15-20 minutes until crunchy on the outside when tapped. For flatbread, cut the remaining 1/3 into 8 pieces, roll out thinly on a floured mat, place between layers of GLAD Bake to stop them sticking, spray each with oil, just before cooking, heat a heavy based frypan, cook for a few minutes on each side until browned.
Step 7

Shred lamb, spoon couscous, spinach and red onion onto a serving plate. Top with lamb, sprinkle with feta, pomegranate seeds and pine nuts and finish with a drizzle of herb aioli. Serve with warm crusty chickpea bread.