Name: Lebanese Leg of Lamb
Yield: 6
Cuisine: Middle Eastern
Ingredients: 3cm piece of fresh ginger, grated; 3 cloves garlic, crushed; A handful of fresh coriander, finely chopped; 2 tbsp olive oil; 1 lemon, zest and juice; 1 tbsp harissa paste; 2 tsp black pepper; 1 tsp salt; 1 tsp ground cloves; 2 tsp ground cumin; 1 tsp fennel seeds; 1 tsp ground cinnamon; 1 tbsp paprika; 1.5kg leg of lamb

AuthorCrockpot

Yields6 Servings

3cm piece of fresh ginger, grated

3 cloves garlic, crushed

A handful of fresh coriander, finely chopped

2 tbsp olive oil

1 lemon, zest and juice

1 tbsp harissa paste

2 tsp black pepper

1 tsp salt

1 tsp ground cloves

2 tsp ground cumin

1 tsp fennel seeds

1 tsp ground cinnamon

1 tbsp paprika

1.5kg leg of lamb

Mix together ginger, garlic, fresh coriander, olive oil, lemon zest, juice and harissa paste in a bowl. Add all the dried spice ingredients and mix well.

Score the leg of lamb with a sharp knife, making cuts around 2 cm deep. Rub the marinade over the lamb using your hands, working into the cuts

Leave to marinade for at least 3 hours or in a fridge overnight.

Place the lamb and marinade into the Crock-Pot bowl. Cover and cook the lamb on Low for 8-9 hours or High for 7-8 hours

Once cooked, baste the lamb with the liquid and leave to rest before slicing. (For crispy skin, transfer to a pre-heated oven at 200C for 20 minutes before resting.)

Serve with a tomato salad and flatbreads

CategoryMainCuisineMiddle Eastern

Ingredients