Moroccan-style roast spiced lamb with apricot salsa.png

Moroccan-style roast spiced lamb with apricot salsa

  • Serves 8
  • Prep time: 10 mins + 30 mins marinating & 15 mins resting | Cooking time: 2 1/4 hours

Tender roast lamb infused with warm Moroccan spices and topped with a vibrant apricot salsa. Rich, colourful and made for sharing, it’s an impressive centrepiece for festive gatherings or relaxed entertaining.

Ingredients

  • ¼ cup (60ml) olive oil, plus extra to drizzle  
  • 2 tbsp honey  
  • 1 tbsp ground cumin 
  • 1 tbsp ground coriander  
  • 1 tsp paprika 
  • 1 tbsp crushed ginger  
  • 1 tbsp crushed garlic  
  • ¼ cup finely chopped coriander   
  • 2.8kg bone-in lamb leg 

Apricot salsa  

  • 6 apricots or 2 x 410g tinned apricot halves   
  • 1 small red onion, finely diced 
  • 8 cherry tomatoes, diced  
  • 2 tbsp apple cider vinegar  
  • ¼ cup (60ml) olive oil  
  • 1 tbsp honey  
  • 2 tbsp chopped mint  
  • 2 tbsp chopped coriander  

Method

  1. Place the oil, honey, cumin, ground coriander, paprika, ginger, garlic and half the chopped coriander in a small bowl and mix well. 
  2. Brush the oil mixture all over the lamb. Cover and place in the fridge to marinate for at least 30 mins or overnight. 
  3. Preheat oven to 180°C. Line a roasting pan with baking paper and place the lamb in the centre. Add 1 cup (250ml) water to the base of the pan. Cover loosely with foil and roast, basting with the pan juices every so often, for 1¼ hours. Remove the foil and roast for a further 1 hour or until the juices run pink when pierced in the thickest part of the lamb and lamb is caramelised on top. Cover and rest for 15 mins before serving. 
  4. To make the apricot salsa, finely dice half the apricots, then place in a large bowl with the onion and cherry tomatoes. Add the vinegar, oil and honey and toss to combine. Set aside for 15 mins for the flavours to develop. Add the mint and coriander and stir to combine. Halve the remaining apricots and sear until tender and golden.
  5. Transfer lamb to a serving platter. Drizzle over the extra olive oil and season with sea salt flakes and pepper. Sprinkle with remaining chopped coriander and serve with the seared apricots and apricot salsa.