If you want to liven up your Sunday Roast I would suggest adding plenty of moroccan spices and swapping your potatoes for cous cous and feta cheese and colourful roast vegetables. A perfect Sunday Roast to impress your family or guests, and ideal for the warmer season too. This roast dinner will look rich and colourful on your plate, and the gravy is absolutely divine – trust me!
I suggest buying the best leg of lamb you can buy – ideally locally farmed. This I believe will elevate the tastiness of your roast dinner. My large leg of lamb is Northern Irish and was bought from Lynas Food Outlet in Belfast. I couldn’t recommend Lynas Food Outlet highly enough, especially if you want to buy high quality local meat at fantastic prices. It’s the perfect place to go if hosting a dinner party, BBQ, or want to save money on your family dinners as you can pick up non-meat food items too like frozen vegetables, chips, and even frozen desserts!
So let’s get down to it. Follow this recipe, and thank me later!
Leg of lamb (mine was 2.7 kilos & would serve 6 plus people).
2tsp ground cumin
2tsp chilli flakes
6 cloves of glarlic, chopped
handful cherry tomatoes, chopped
half cup red wine
250ml balsamic vinegar
salt & pepper to season
- Heat the oven to 150C (130C fan).
- Prepare the lamb bath by placing all listed ingredients in a large roasting dish.
- Place the lamb in the bath and coat it with the liquid and spices before placing the lid on.
- Transfer the roasting dish to the oven and let slow cook for 3 hours and 20 minutes approximately.
- Half way through cooking baste the top of the lamb with the juices to keep the meat moist.
- Once the cooking time is up, carefully remove the dish from the oven and allow the lamb to rest whilst your prepare the gravy.
- Transfer the liquid to a small pot and simmer on a high heat for approximately 10 minutes, or until it thickens. Add a little cornflour to speed up the process if neccessary.
Serve your lamb with summery roast vegetables and moroccan style cous cous with feta cheese crumbled on top.
Thank you to Lynas Food Outlet for supplying me with the lamb and vegetables to cook this dinner. The recipe is my own creation.