A whole leg of lamb, slowly cooked until the meat falls off the bone, with a deep spiced crust and sweet prunes. The secret lies entirely in the Tagine Meat with Prunes blend: one blend, a splash of olive oil and some water, and your marinade is ready. You rub the leg generously, cover it and let the oven do the work. Four to five hours later you're carving butter-soft meat, finished with glossy prunes and toasted sesame. Impressive on the table, simple in the kitchen.

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⏱ Preparation time: ±5 hours (excl. marinating)
👥 Serves: 6
🌶 Difficulty: easy
🍽 Category: Main course

Ingredients

For the meat

• 1 leg of lamb, 3 kg
• 105 g Tagine Meat with Prunes blend
• 80 ml culinary olive oil
• 100 ml water

For the prunes

• 250 g dried prunes
• 200 ml water
• 20 g sugar
• 3 g ground Ceylon cinnamon
• 15 g flower honey
• a handful of toasted sesame seeds

Method

1. Mix the Tagine Meat with Prunes blend with the olive oil and the water into a spreadable marinade.
2. With a sharp knife, make shallow cuts in the leg of lamb so the marinade soaks into the meat.
3. Rub the leg all over with the marinade, into the cuts too, and pour the rest over it. Cover and marinate, preferably overnight in the fridge.
4. Preheat the oven to 180 degrees. Place the leg in an oven dish and cover first with baking paper and then with sturdy aluminium foil.
5. Cook the leg of lamb for 4 to 5 hours, until the meat is butter-soft and falls off the bone.
6. Meanwhile, put the prunes with the water, sugar, cinnamon powder and honey in a saucepan or small pot, deep enough for the prunes to be under water. Cook gently without a lid and reduce to a syrupy sauce, then sprinkle with toasted sesame seeds.
7. Arrange the meat on a platter, spoon the prunes and sauce over it and finish with a little more sesame. Serve warm.

Chef's tip

Halfway through the oven time, spoon some of the cooking juices over the leg. That gives a glossy, deep crust and keeps the meat extra juicy.

Serving suggestion

Serve with seasoned sides such as carrots, green beans, baby potatoes or a gratin.

Ready to cook?

The secret of this dish lies entirely in the Tagine Meat with Prunes blend. Combine with our dried prunes from Agen, culinary olive oil, ground Ceylon cinnamon and toasted sesame seeds, and you have everything for a festive leg of lamb. Order here and put it on the table this weekend.

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Enjoy!
— Moroccan Spicy Secrets