Spiced Leg of Lamb with Tarator

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This recipe pre-dates my 5 Ingredients philosophy.

Spiced Leg of Lamb with Tarator

From Stonesoup

I pinched the idea for combining rosemary with ras el hanout in the marinade from Karen Martini. Ras el hanout is a Moroccan spice blend that literally translates as ‘top of the shop’ or the best spice blend in the house. It can contain up to twenty different ingredients including hashish and Spanish Fly. I like to use the blend prepared by my favourite spice nerd, Herbie, which sadly is hashish free. If you want to have a go at making your own I have included the recipe below. The marinade could also be used on lamb chops or fillets or chicken before BBQing.

Tarator is a classic Turkish nut and bread sauce that is great with lamb, other meats, or as a dip to serve with bread. My version was adapted from Claudia Rodena’s latest book, Arabesque. Claudia recommends serving it with cold smoked mackerel, grilled fish or even with vegetables cooked in olive oil. Walnuts are the most commonly used nuts, however you could substitute almonds, hazelnuts or even pinenuts.

Serves 10-12
2kg leg lamb, trimmed of excess fat
4 large sprigs rosemary, leaves picked
3 cloves garlic, finely chopped
3T ras el hanout
1/4C extra virgin olive oil
2 large brown onions, each peeled and cut into 4 thick rounds
for the tarator:
250g walnuts
100g Turkish bread, torn
1 clove garlic
1/4C red wine vinegar
1/4C extra virgin olive oil
Approximately 1C water

1. Combine rosemary, garlic, ras el hanout and oil and smear all over the lamb. Place in a plastic bag and refrigerate overnight. Remove lamb from the fridge an hour before you are ready to start cooking.

2. Line a baking tray with greaseproof paper and place onions in two rows in the centre of the tray to form a bed for the lamb to sit on.

3. Place lamb on top of the onion bed. Bake at 150C for 3-4hours or until lamb is cooked to your liking. Cover with foil and allow to stand in a warm place for at least half an hour before carving.

4. For the sauce, place walnuts in a small saucepan. Cover with water and bring to the boil. Simmer 10mins then drain.

5. Whizz walnuts, bread, garlic and vinegar until it forms a chunky paste. With the motor running add oil and then enough water to make a thick sauce. Season well and serve at room temperature.

6. Serve carved lamb with the onion, drizzled with sauce, alongside sweet potato bake with chickpea and spinach salad and remaining sauce passed separately.