Lebanese 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
1

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.

2

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

3

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

4

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

5

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.)

6

Serve with a tomato salad and flatbreads

CategoryCuisine

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

Directions

1

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.

2

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

3

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

4

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

5

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.)

6

Serve with a tomato salad and flatbreads

Lebanese Leg of Lamb