North African Lamb
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Lamb shoulder (approx. 2 kg)
- 2 Tbsps vegetable oil
- 1 Tbsp Harissa
- 1 Tbsp honey
- 1 Tbsp fennel seeds
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- 1 Tbsp chopped rosemary
- 2 cups Lamb broth (hot)
- 2 ⅔ cups Pumpkin (or squash)
- 1.333 cups Date
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Pot mit Deckel, 1 Wooden spoon, 1 Tablespoon, 1 Roasting pan mit Deckel, 1 Aluminum foil, 1 Paper towel
Preparation steps
1.
Score the skin of the lamb in a crisscross pattern. Mix the oil, harissa and honey and season with salt and pepper. Stir in the spices and rosemary leaves and rub the mixture into the meat. Set aside to marinade for 2 hours.
2.
Heat the oven to 180ºC (160º fan) 350ºF, gas 4. Put the meat in a roasting pan, cover with kitchen foil and roast in the oven for 45 minutes, basting every 15 minutes.
3.
Remove the foil, pour in the hot lamb broth and add the pumpkin and dates. Turn the oven up to 200ºC and roast for a further 40 minutes or until the meat is cooked through and the pumpkin is tender.
4.
Rest the meat in a warm place for 15 minutes before serving.
