Slow Braised Tunisian Spiced Leg of Lamb

Ingredients

Slow brasied 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.

Plate and enjoy.