Morroccan Style Lamb

Easy to cook number for those who like a little bit of spice

Serves 2-4

Ingredients:

800g-1.2Kg Lamb shoulder joint
5g Corriander seeds (Organic if possible)
5g Black Peppercorns (Organic if possible)
5g Rock Salt
5g Paprika (organic if possible)
2 gloves of garlic
200g Barley cous cous
1 medium organic leek
1 red or green pepper
2/4 spring onions
500ml fresh veg or chicken stock (not from cube)
50ml fresh water

Method

Ground the coriander, Peppercorns, salt and praprika in pestle and mortar. Take lamb roll it out flat trim any excess fat on the inside partturn over then score the outside in a criss cross pattern. Next pour a little oil on inside section and rub in the ground spices roll back up a tie ideally leave for 20-30 minutes to marinate.
Chop leeks up and add them peeled garlic to a tachine (small casserole dish with lid) along with the small of water. Next seal of meat and add to tachine. Put in oven for 1 hour 180. Take out and allow to rest. Heat veg or chicken stock once boiled add to the cous cous and cover for 5 minutes. Next fry the peppers and the spring onions add to the cous cous and mix with fork. Cut meat in a rustic fashion and serve with the cous cous.

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