Create a stunning centrepiece with this sweet and savoury leg of lamb dish
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 90 minutes |
| Serves | 8 |
| Cuisine | Arabic |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 720 |
| Fat | 48g |
| Saturates | 23.9g |
| Protein | 44.1g |
| Carbs | 28.8g |
| Sugars | 27.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRemove the lamb from the fridge and leave it (covered) at room temperature for an hour.
Preheat the oven to 200ºC, gas mark 6.
Crush the peeled garlic into a bowl, add lemon zest and drizzle in a generous glug of oil, then mix together.
Place the lamb in a large baking tray along with halved garlic heads.
Season well with the salt and pepper and baste with the garlic-lemon mixture.
Place the lamb in the oven for 40 minutes, or until golden and cooked through.
To prepare the glaze, finely chop the rind of the preserved lemon with its pith removed and combine it with the apricot jam, honey, zest and juice of the orange, and the ras el hanout.
Generously brush the glaze over the lamb using a pastry brush and return it to the oven for another 35 minutes.
Cook the lamb for 1 hour 15 minutes (rare), or 1 hour 30 minutes (well done).
When the lamb is cooked to your liking, remove it from the oven and leave to rest for at least 15 minutes.
Carve and serve with a sprinkling of chopped and toasted pistachios.
