A whole leg of lamb, slow-cooked until the meat falls off the bone, with a deeply spiced crust and sweet prunes. The secret lies entirely in the Tagine meat with prune mix: one mix, a splash of olive oil, and some water, and your marinade is ready. You generously rub the leg, cover it, and let the oven do the work. Four to five hours later, you'll slice into butter-tender meat, finished with glistening prunes and toasted sesame. Impressive on the table, simple in the kitchen.

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

Ingredients

For the meat

• 1 leg of lamb, 3 kg
• 105 g Tagine meat with prune mix
• 80 ml culinary olive oil
• 100 ml water

For the prunes

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

Preparation

1. Mix the Tagine meat with prune mix with the olive oil and water to form a spreadable marinade.
2. Using a sharp knife, make shallow incisions in the leg of lamb to allow the marinade to penetrate the meat well.
3. Rub the leg entirely with the marinade, including in the incisions, and pour the rest over it. Cover and marinate, preferably overnight, in the refrigerator.
4. Preheat the oven to 180 degrees Celsius. Place the leg in an oven dish and cover first with baking paper, then with sturdy aluminum foil.
5. Cook the leg of lamb for 4 to 5 hours, until the meat is butter-tender and falls off the bone.
6. Meanwhile, put the prunes with the water, sugar, cinnamon powder, and honey in a saucepan or pot, tall enough for the prunes to be submerged. Gently simmer uncovered until a syrupy sauce forms, then sprinkle with toasted sesame seeds.
7. Arrange the meat on a platter, spoon the prunes with the sauce over it, and garnish with some more sesame seeds. Serve warm.

Chef's tip

Halfway through the oven time, spoon some of the cooking liquid over the leg. This will give it a shiny, deep crust and keep the meat extra juicy.

Serving suggestion

Serve with spiced side dishes such as carrots, green beans, baby potatoes, or a gratin.

Ready to cook yourself?

The secret of this dish lies entirely in the Tagine meat with prune mix. Combine with our culinary olive oil, ceylon cinnamon powder, and toasted sesame seeds, and you'll have everything you need for a festive leg of lamb. Order here and serve it this weekend.

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Enjoy your meal!
— Moroccan Spicy Secrets