Moroccan-flavoured pot-roasted leg of lamb

Very easy this, but very tasty.

I peeled and chopped a few turnips, carrots, onions and courgettes into quite large chunks and put them in an oven-proof casserole.

To this I added three crushed cloves of garlic, some dried thyme, a couple of teaspoons of Ras El Hanout powder, a tablespoon of Harissa paste, a few roughly chopped ripe tomatoes, salt, pepper and a quartered lemon.

I mixed these all together and placed a boned and tied leg of lamb on top. I added in a splash of olive oil and some water and then cooked this in a Mark 6 oven for about two and a half hours.

At the end of the cooking time, I prepared some couscous and removed the meat. I stirred a big handful of chopped coriander, mint and parsley into the vegetables and served the whole thing in deep dishes with some chilli sauce splashed on top for a bit of a heat kick.

We had some warmed pitta bread to mop up the broth and drank a bottle of Mont Tauch AOC Fitou with it.

This wine works well with Southern French and North African dishes, its warm, spicy fruit complements the richly flavoured food. Fitou is widely available and the Mont Tauch Co-operative produces some of the best examples of this appellation.


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