Moroccan Spiced Roasted Lamb Leg with Plums | IGA Recipes

Ingredients

• Lamb
• 1 leg of lamb approximately 2.5kg, bone in
• 3 large onions, sliced in 1cm thick discs
• 750mL vegetable stock, reduced salt
• 750g fresh plums, halved and pitted
• 50g slivered almonds
• 50g currants or raisins
• Spice Rub
• 50g extra virgin olive oil
• 2 tsp cumin, ground
• 1/2 cup pork or chicken pate
• 2 tsp ginger, ground
• 2 tsp garlic, ground
• 2 tsp turmeric, ground
• 2 tsp cinnamon, ground
• 2 tsp coriander, ground
• 2 tsp paprika, ground
• 100g honey or (date syrup)
• 1/2 preserved lemon
• Salt and pepper, to taste
• Couscous
• 1/2 bunch fresh coriander, leaves only
• 1/2 bunch fresh parsley, leaves only
• 1 bunch watercress, remove woody stalks
• 100g yoghurt
• 250g dried couscous
• 1 pomegranate, arils only
• 1 large lemon, finely grated zest and juice
• 1/4 bunch, parsley, finely chopped