Mediterranean

Moroccon style lamb
1. 

1 boneless half shoulder of lamb
1 clove garlic, peeled and crushed
l tbsp ground cinnamon
3 tbsp olive oil
600g potatoes, peeled and halved or quartered
1 aubergine, cut into 2cm cubes
200ml dry white wine
125g ready to eat dried apricots
1 tbsp tomato puree
25g pinenut kernels, roasted until golden

Preheat the oven to 190 deg C

Mix together thc garlic, cinnamon and 1 tbsp of olive oil. Rub over the surface of thc meat and place in a roasting tin. Roast until cooked to your liking.

Place the potatoes and aubergine in a mixing bowl with 2 tbsp of olive oil. Stir well to c oat. Whenthe lamb has an hour to go, add the potatoes to the meat, basting occasionally.

In a pan, bring the apricots and wine to a boil, then leave on one side.

When the lamb is done, leave to rest and add the wine to the cooking juices. Over a medium heat, stir in the tomato puree, and when smooth, pour over the meat. Decorate with the apricots and roasted pinenut kernels.

Serve on a bed of steamed couscous.

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