Serves - 6

Prep time - 20 mins

Cook time - 2 - 3 hours

Ingredients:

3 tbsp salted butter

2 tsp ground coriander

1 tsp salt

1 tsp black pepper

4 garlic cloves, peeled

3 tbsp Amboora Signature Ras El Hanout

2kg lamb leg

1 large onion, diced

1 large red pepper, chopped

1 courgette, chopped

1 aubergine, chopped

Olive oil

Method

 

1. Preheat your oven to 180C / 160C fan.
2. Add the olive oil, butter, ground coriander, salt, pepper, garlic cloves and the ras el hanout to a blender and blitz until you have a smooth paste.
3. Using a sharp knife, score the lamb leg and rub the paste all over, making sure the cover the incisions. Place the lamb leg in a large baking tray.
4. Place the onion, pepper, courgette, and aubergine around the lamb leg, season generously and drizzle with olive oil.
5. Loosely cover with aluminium foil and cook for 2 -3 hours. Remove from the oven and allow to rest for 20 -30 mins. Serve with couscous. Bsaha!