Coffee-infused Moroccan Lamb With Figs, Apricots & Cashews

Lamb, dried fruit, nuts and … coffee – a flavour combination that will give you a taste of Morocco like no other!

Prep time: 10 minutes
Cook time: 1 hour 

1 x 1,5 to 2 kg boned leg of lamb, all excess fat trimmed
2 tsp (10 ml) Moroccan rub
salt and black pepper

Coffee basting sauce
2 cups (500 ml) hot coffee
¼ cup (60 ml) syrup
¼ cup (60 ml) balsamic vinegar
125 g dried figs, cut into strips (± ½ cup)
125 g dried apricots, cut into strips (± ½ cup)
2 Tbsp (30 ml) cornflour
¼ cup (60 ml) water
± 100 g salted, roasted cashew nuts
additional seasoning to taste

1. 1. To retain shape during cooking, the leg should be tied with string.

1. 1. Sprinkle with Moroccan rub, salt and black pepper. 

1. 1. Place the meat in an oven roasting pot and roast in a very hot oven (250 º C) for 15 minutes to brown. Turn over to brown on all sides. Reduce the temperature to 180 º C.

1. 1. Combine the coffee, syrup and vinegar and pour over the meat. Cover and cook 15 minutes.

1. 1. Add the figs and apricots, cover and cook 15 minutes more or until the meat is done to taste (meat thermometer 160 º C).

1. 1. Remove the meat and add the cornflour mixed with water and about ¾ of the cashew nuts.  Bring to boil stirring and simmer until clear and thickened.

1. 1. Remove the string or encasement and carve the meat neatly.

1. 1. Place onto a serving platter and pour over the sauce with fruit.

1. Sprinkle with remaining cashews and serve with couscous.

Makes 8 to 10 servings.

Variation
Replace part of the figs and apricots with stoned dates.

Recipe by Carolié de Koster.