A life of lamb roasts

So, much to my Mumma's shock, I have never cooked a lamb roast before. It's always been one of those things that seemed just that little too hard, and maybe not really worth the effort.

Curious to try it out after finding what looked to be a simple recipe in a mag last night, and with Mumma stopping by, I decided to give it a whirl. Oh boy, am I glad I did!

The recipe was a traditional roast - rosemary, garlic and potatoes. Wanting something a little edgier, I sourced a Moroccan lamb chop recipe from Mr Oliver himself and applied it to my 2kg lamb leg. All the sides make for a wonderful feast, definitely one to be shared with the family!

Moroccan Roast Lamb with all the trimmings (serves 6-8)

2kg lamb leg
1/4 cup olive oil
1/2 whole nutmeg
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried thyme

1 1/2 cup couscous
1 long red chilli, finely chopped, seeds removed
1 bunch flat-leaf parsley, chopped
splash olive oil

8 roasted peppers/capsicum from a jar
8 slices of tasty or cheddar cheese
splash olive oil

Splash olive oil
1/4 red onion, short slices
1/3 cup chopped walnuts
1 bunch silverbeet/spinach, stems removed, roughly chopped
lemon zest
1 tbsp lemon juice

Hummus with olive oil and paprika to serve

1. Preheat the oven to 180°C (fan-forced). Place lamb on roasting tray and score the skin in a criss-cross.
2. Grate nutmeg over the lamb, sprinkle the cumin and paprika. Add about 3/4 of the oil and massage well into lamb.
3. Place lamb in the oven for 15 minutes then turn the temperature down to 160°C.
4. Roast lamb for a further 1 hour 15 minutes. Baste the lamb every 20 minutes with the run-off juices or a little extra oil and spices mixed together. Rest under foil for up to 20 minutes then carve (see note).

Needless the say, the fight was on for the nice crusty outer skin.

5. Couscous: Combine couscous, equal parts boiling water and a splash of oil. Stir then cover for 5 minutes. Fluff with a fork then stir through chilli, parsley and another small splash of oil. Place in a serving bowl.

Fluffy couscous is easy to achieve - just use the 1:1 ratio!

6. Stuffed peppers: Slide cheese slices into capsicum openings. Grill on a medium sized fry pan over medium heat, until cheese has melted. Place on a serving plate.

Surprisingly simple and so tasty.

7. Silverbeet with lemon and walnuts: Heat oil in a high-sided fry pan on medium heat. add onion and walnuts, stirring until walnuts are toasted. Add silverbeet and wilt down, stirring for 2 to 3 minutes. Add zest and juice, season and place in a serving bowl.

The perfect 'green' for this Moroccan feast.

NOTE: When carving, use a straight-edged knife, not a serrated one. Carve across the grain all the way to the bone.

Thanks to this meal, I feel like I have finally accomplished one of the dishes every home cook must know how to do well. I will be making roast lamb for many years to come. Enjoy!

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