Serves : 4
Preparation time: 15 minutes
Cooking time : 4 hours and 30 minutes
Ingredients
- 1 leg of Québec lamb, boneless
- 2 onions, chopped
- 4 garlic cloves, chopped
- 30 ml (2 tbsp.) coriander seeds, ground
- 30 ml (2 tbsp.) mild smoked paprika
- 30 ml (2 tbsp.) cumin seeds, ground
- 1 vegetable stock cube
- 4 sprigs rosemary
- 30 ml (2 tbsp.) tomato paste
- 1 lemon, quartered
- 500 ml (2 cups) chickpeas
- 750 ml (3 cups) butternut squash, cubed
- 8 dates, chopped
- 45 ml (3 tbsp.) honey
- 45 ml (3 tbsp.) sage, chopped
- 4 portions cooked wheat semolina (couscous)
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 150°C (300°F).
- In a roasting pan, place the leg of lamb and add the onions, garlic, coriander, paprika, cumin, bouillon cube, rosemary, tomato paste, lemon, chickpeas, squash, dates, water to the height of the leg, cover with aluminum foil and bake for 4 hours.
- In a bowl, mix honey, sage, salt and pepper. Check seasoning.
- Remove from the roasting pan and brush the leg with the prepared mixture.
- Raise oven temperature to 220°C (425°F).
- Place the leg of lamb on a baking sheet lined with a silicone mat and bake for 30 minutes.
- Meanwhile, in the roasting pan, reduce the cooking juices to a concentrated consistency. Check seasoning.
- Serve leg of lamb with wheat semolina and cooking juices.
