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This is a recipe from
restaurant Daniel in New York City. It is great. Rubbing the leg of lamb with a
combination of 11 spices, then baking it slowly for 3 hours with a vegetable
garnish produces an exquisitely tender and aromatic dish.
Serves 8
1 whole leg of lamb
8 garlic cloves
salt and pepper to taste
1/4 cup olive oil
3 cups onions, chopped
4 cups carrots, chopped
3 cups celery, chopped
2 cups fennel, chopped
1 jalapeño,
seeded, minced
4 cups tomatoes, peeled, chopped
6 cups chicken stock
1/4 cup italian parsley, chopped
Spice mix
Combine the
following spices, all ground
2 tablespoons cumin
2 teaspoons cinnamon
1 teaspoons allspice
1 tablespoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon fennel seeds
1 tablespoon cardamon
1 teaspoons ginger
1/2 teaspoon star anise
1 teaspoon cayenne pepper
a pinch cloves
Couscous
1 pound instant couscous
2 cups chicken stock
1
teaspoon honey
1/4 cup golden raisins, small
3 tablespoons sweet butter
1/4 cup pine nuts, toasted
2 tablespoons coriander, chopped
Blend the spices into a blender to obtain a fine powder.
Remove
lamb hip bone.
Make 18 incisions all around meat with a small knife. Insert
small garlic sticks in meat.
Rub lamb with 4 tablespoons of the spice mix,
and salt and pepper. Heat olive in a deep roasting pan, brown the lamb on all
sides over high heat.
Add remaining garlic, onions, carrots, celery,
fennel, and jalapeño. Stir well. Add tomatoes, 1 tablespoon spice mix,
and salt. Cover pan, and roast for 1 hour.
Add hot chicken stock to lamb;
cover and cook another 2 hours. Turn lamb every 20 minutes.
Remove lamb from
pan with vegetables. Add parsley to sauce with salt and pepper; Spread couscous
into a casserole. Pour hot chicken stock, honey and 1/2 tablespoon spice mix,
and raisins over couscous. Cover. Remove from heat. Add butter, pine nuts, and
coriander leaves. Keep warm until ready to serve.
Arrange lamb and
vegetables on a platter. Cover with sauce. Carve meat and serve with couscous.
