Slow-Roasted Lamb Leg with Orange & Maghreb Spices, a Taste of North Africa

Method

1. 1

   Prepare the lamb Remove the lamb from the refrigerator approximately 30–45 minutes before cooking. Pat it dry with kitchen paper and make small incisions across the surface with a sharp knife. Insert the garlic cloves into some of the incisions.

2. 2

   Prepare the spice marinade Combine the cumin, coriander, ginger, paprika, cinnamon, turmeric, black pepper, optional chilli, saffron and ras el hanout with the olive oil, orange zest, honey and Dijon mustard. Mix into a thick aromatic paste.

3. 3

   Marinate the lamb Rub the spice mixture generously over the entire leg, working it into the incisions. Season with salt and arrange the lamb over the sliced onion in a deep roasting tray. Ideally, cover and refrigerate overnight, or leave for at least 2 hours.

4. 4

   Prepare the roasting base Pour the orange juice and stock into the roasting tray, taking care not to wash the spice marinade off the lamb. Add the bay leaves, fresh coriander and parsley. Arrange the orange slices around the meat.

5. 5

   Slow-roast the lamb Preheat the oven to 160°C. Cover the roasting tray tightly with foil or a lid and roast for approximately 3–3½ hours, basting occasionally with the cooking juices. The lamb should become very tender and begin to pull away from the bone.

6. 6

   Prepare the sweet potato purée While the lamb is cooking, place the sweet potatoes in salted water and simmer for 15–20 minutes until completely tender. Drain thoroughly and blend with the butter and cream until smooth. Season with salt and pepper, adding a little cinnamon or orange zest if desired. Keep warm.

7. 7

   Glaze the lamb Remove the foil and increase the oven temperature to 200°C. Baste the lamb generously with the cooking juices and roast uncovered for another 20–30 minutes until beautifully caramelised. Brush with a little additional honey if you want a sweeter, glossy finish.

8. 8

   Prepare the orange sauce Remove the lamb from the roasting tray and leave it to rest for 20–25 minutes, loosely covered. Strain the cooking liquid into a saucepan, removing the herbs, bay leaves and excess fat. Simmer until reduced and concentrated. Adjust with orange juice, honey or a little lemon juice to balance the sweetness and acidity. Whisk in a small knob of cold butter for a glossy finish if desired.

9. 9

   Prepare the accompaniments If serving couscous, prepare it according to the packet instructions and finish with olive oil or butter, fresh herbs and a little orange zest. Alternatively, serve with roasted carrots, chickpeas or Moroccan bread.

10. 10

    Plate the dish Arrange a generous spoonful of sweet potato purée on each plate. Add a portion of tender lamb, spoon over the orange reduction and finish with fresh coriander, parsley and a little orange zest.

11. 11

    Serve Serve immediately with your chosen accompaniment and some of the roasted orange slices.

12. 12

    Chef's Note The combination of orange and Maghrebi spices creates a balance between citrus freshness, gentle sweetness and warm aromatic flavours. Slow cooking allows the lamb to absorb the spices while becoming exceptionally tender. For a more traditional North African presentation, you can replace the sweet potato purée with couscous, chickpeas, roasted carrots or Moroccan bread. Sweet potato purée is a more contemporary gastronomic interpretation, particularly when paired with the reduced orange cooking juices. For the best result, prepare the lamb the day before and leave it to marinate overnight. The orange and spices will penetrate the meat more deeply, giving you a richer flavour.