Arabic Lamb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg leg lamb (leg), boned
- 200 g onion (s)
- 30 g raisins
- 50 g apricot (s), dried
- 5 tablespoon honey (acacia honey)
- 5 tablespoon oil (sunflower oil)
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ clove (s)
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ black pepper, coarsely ground
- 1 glass lamb stock or veal stock
Print Recipe
Pin Recipe Instructions
- Whisk the sunflower oil with the spices. Put the leg of lamb in a freezer bag and add the marinade. Tie the bag and marinate in the refrigerator for 12 hours. Turn the bag over and over.
- Preheat the oven to 225 ° C. Put some oil in a roasting pan and place the leg of lamb together with the roughly chopped onions in the roasting pan. After 30 minutes, take the leg out of the oven and brush with the honey. Pour in the stock and put in the oven, which has been reduced to 150 ° C. After about 30 minutes add the raisins and the diced apricots. Cook for another 20 minutes.
- Take the meat out of the roaster and keep warm. Thicken the sauce with cornstarch and pour over the sliced meat.
- This goes well with couscous or saffron rice with pomegranate seeds.
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