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
- To retain shape during cooking, the leg should be tied with string.
- Sprinkle with Moroccan rub, salt and black pepper.
- 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.
- Combine the coffee, syrup and vinegar and pour over the meat. Cover and cook 15 minutes.
- Add the figs and apricots, cover and cook 15 minutes more or until the meat is done to taste (meat thermometer 160 º C).
- 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.
- Remove the string or encasement and carve the meat neatly.
- Place onto a serving platter and pour over the sauce with fruit.
- Sprinkle with remaining cashews and serve with couscous.
Makes 8 to 10 servings.
Replace part of the figs and apricots with stoned dates.
Recipe by Carolié de Koster.