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Moroccan Spiced Lamb

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“A recipe from TV political correspondent Andrew Marr, that was on 'Full on Food' a year or so ago. Just found the print-out in my stash. Haven't made this yet, but I'm hoping to over Easter.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 220 degrees C/ 425 degrees F.
  2. In samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. Season with salt and pepper.
  3. Press fruit mixture into leg cavity, tie with kitchen string to hold together. Spread harissa paste over leg and sprinkle with cumin seeds.
  4. Place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram (20 minutes per pound) or until lamb is cooked to desired done-ness.
  5. Remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.
  6. For gravy, put roasting tin on stove top and bring to a high heat. Stir in a teaspoon of harissa paste, (optional), a splash of red wine and enough water to bring it to a gravy-like consistency.
  7. Let gravy bubble and thicken until reduced by half.
  8. Carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.

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