Moroccan Spiced Roasted Lamb Leg with Plums | Australian Lamb - Recipes, Cooking Tips and More

Ingredients

• 1.2kg half leg of lamb, bone in
• 2 large onions, sliced in 1cm thick discs
• 500mL vegetable stock, reduced salt
• 500g fresh plums, halved and pitted
• 50g Slivered almonds
• 50g Currants or raisins
• 54g extra virgin olive oil
• 1 ½ tsp cumin, ground
• 1 ½ tsp ginger, ground
• 1 ½ tsp garlic, ground
• 1 ½ tsp turmeric, ground
• 1 ½ tsp cinnamon, ground
• 1 ½ tsp coriander, ground
• 1 ½ tsp paprika, ground
• 80g honey or (date syrup)
• ½ preserved lemon
• Salt and pepper, to taste
• ½ bunch fresh coriander, leaves only
• ½ bunch fresh parsley, leaves only
• 1 bunch watercress, remove woody stalks
• 100g yoghurt
• 250g dried couscous 1 pomegranate, arils only
• 1 lge lemon, finely grated zest and juice
• 50g Extra virgin olive oil
• ¼ bunch, parsley, finely chopped