Summary

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

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Instructions

1. Mix the sunflower oil with the cinnamon, cloves, cumin, and black pepper in a small bowl. Place the lamb in a freezer bag, pour in the marinade, and seal the bag. Refrigerate for 12 hours, turning it occasionally for even marinating.
2. Preheat the oven to 225°C (437°F). Lightly oil a roasting pan. Place the lamb and roughly chopped onions in the roasting pan. Roast for 30 minutes.
3. Remove the lamb from the oven and brush it with the honey. Pour in the stock and return the lamb to the oven. Reduce the oven temperature to 150°C (302°F).
4. After 30 minutes at the lower temperature, add the raisins and diced apricots to the roasting pan. Continue cooking for 20 minutes.
5. Remove the lamb from the roasting pan and keep it warm on a serving platter. Slice the meat and pour the pan sauce over it.
6. Serve with couscous or saffron rice with pomegranate seeds.