Slow Braised Tunisian Spiced Leg of Lamb

Looking for a tender, flavourful slow-braised lamb recipe? This Tunisian spiced leg of lamb is infused with aromatic spices and cooked low and slow for a rich, melt-in-your-mouth texture. Perfect for a family roast, special occasion, or winter meal, this recipe highlights quality New Zealand lamb with bold North African-inspired flavours. Serve with couscous, roasted vegetables, or flatbreads for a truly satisfying feast.

Ingredients

Slow braised lamb

2 kg ANZCO Foods leg of lamb
3 large red onions, halved through the root end
400-gram tin whole cherry tomatoes in juice
3 bay leaves
1½ cups raw farro or barley, cooked according to the packet instructions
2 stems vine tomatoes, optional
Lemon, Coriander and Pistachio Salsa, see recipe below

Spice glaze

¼ cup apricot jam
1 tablespoon runny honey
3 tablespoons harissa paste
2 teaspoons cumin seeds
2 teaspoons smoked paprika
1 teaspoon each ground turmeric and cinnamon
4 cloves garlic, crushed
finely grated zest 1 lemon
sea salt and ground pepper

Lemon, coriander and pistachio salsa

4 tablespoons extra virgin olive oil
2 tablespoon apple cider vinegar
2 cloves garlic, crushed
1 teaspoon runny honey
finely grated zest 1 lemon
1/3 cup pistachios, finely chopped
1 long red chilli, seeded and finely chopped
2 tablespoons chopped coriander
sea salt and ground pepper

Serves 8

Method

Preheat the oven to 140°C regular bake.

1. Spice glaze

Mix all the ingredients together in a bowl and season.

2. Leg of lamb

Score the top and bottom sides of the leg 1cm deep in a crosshatch pattern and season generously with sea salt.

Put the onions, tomatoes, and bay leaves in the base of a large roasting dish and season with salt.

Rub the underside of the lamb with ¼ of the glaze then place over the vegetables. Rub the top side with the remaining glaze, pushing it into all the cuts.

Cover with a crumbled piece of baking paper then foil, sealing tightly around the edges so no steam can escape.

Cook for 4 hours until very tender.

Increase the oven temperature to 180˚C fan bake.

Carefully transfer the lamb to a plate and cover lightly to rest. Stir the cooked grains into the pan juices then put back in the oven for 15 minutes to heat through. Place the vine tomatoes in a baking dish and roast until the skins are starting to break but not collapsing.

Place the lamb back in the dish and pop the tomatoes around the outside or transfer everything from the pan to a large serving dish and add the lamb and tomatoes. Serve with the Lemon, coriander, and pistachio salsa.

3. Salsa

Whisk the oil, vinegar, garlic, honey, and zest together in a bowl and season well. When ready to serve, stir in the remaining ingredients.

4. Plate and enjoy.

Frequently Asked Questions (FAQs)

1. What is the best cut of lamb for slow-braising?

For slow-braising, the leg of lamb is a great choice as it becomes tender and flavourful when cooked slowly. Other suitable cuts include lamb shoulder and lamb shanks, as they have more connective tissue that breaks down during long cooking.

2. What spices are used in Tunisian lamb?

Tunisian spice blends often include cumin, coriander, paprika, cinnamon, garlic, and harissa for a warm and aromatic flavour. These spices create a rich depth that pairs perfectly with lamb.

3. How long should I slow-braise a leg of lamb?

For the best results, slow-braise a leg of lamb at 160°C for 3.5 to 4.5 hours until the meat is tender and easily pulls apart. Cooking low and slow allows the flavours to develop fully.

4. What should I serve with Tunisian spiced lamb?

Great side dishes for Tunisian spiced lamb include couscous, roasted root vegetables, flatbreads, tzatziki, or a fresh herb salad. These balance the richness of the lamb with freshness and texture.

5. Can I make this recipe in a slow cooker?

Yes! To cook in a slow cooker, sear the lamb first, then place it in the slow cooker with spices, stock, and aromatics. Cook on low for 8-10 hours or until the meat is fall-apart tender.

Looking for other delicious lamb recipes?

Try our Thai Lamb Noodle Salad or Butterflied leg of lamb with romesco sauce and tomato salad.