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

Ingredients

• 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
• 50g extra virgin olive oil
• 2tsp cumin, ground
• 2tsp ginger, ground
• 2tsp garlic, ground
• 2tsp turmeric, ground
• 2tsp cinnamon, ground
• 2tsp coriander, ground
• 2tsp paprika, ground
• 100g honey or (date syrup)
• ½ preserved lemon
• Salt and pepper, to taste
• ½ bunch fresh coriander, leaves only
• ½ bunch fresh parsley, leaves only
• 1bunch watercress, remove woody stalks
• 100g yoghurt
• 250g dried couscous 1 pomegranate, arils only
• 1lge lemon, finely grated zest and juice
• ¼ bunch, parsley, finely chopped