Slow Cooked Moroccan Ezy Carve Lamb With Brussel Sprouts & Pearl Cous Cous

Published 1st January, 2019

Cuisine: Moroccan   Serves: 4

Preparation: 20 Mins   Cooking: 4 Hrs


  • 1 Barossa Fine Foods Ezy Carve Leg Of Lamb (1-1.5kg)
  • 2 tsp Sweet Paprika
  • 1 tsp Cumin, ground
  • 1 tsp Turmeric
  • 1 tsp Coriander, ground
  • 4 Cloves Garlic, minced
  • ¼ Cup Honey
  • ½ tsp Cinnamon
  • ½ tsp Sea Salt
  • 2 tbls Olive Oil
  • 1 Large Red Onion, sliced
  • 1 Cup Chicken Stock


  1. Preheat oven to 150℃
  2. In a bowl combine the paprika, cumin, turmeric, coriander, garlic, honey, cinnamon, sea salt & olive oil.
  3. Take the Lamb leg and make a few incisions approximately 1 cm deep over the leg, rub the marinade over the leg and set aside in the fridge for one hour before cooking.
  4. Place the sliced onions in a deep roasting tray, put the lamb leg on top and pour in the chicken stock.
  5. Cover the lamb with a sheet of baking paper & then double wrap the tray with foil making sure that it is completely sealed. Place in the oven and slow cook for 4 hours, once cooked remove from the oven, skim any fat from the roasting juices and thicken a little by reducing on the stove top
  6. Serve with pearl cous cous & panfried Brussel sprouts