Take your next Sunday roast to a whole new level with our Middle Eastern spiced slow-roasted lamb leg with fetta and almonds served with soft polenta.
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Ingredients
Slow-roasted lamb leg
Soft polenta
Method
Slow-roasted lamb leg with soft polenta
1.Preheat oven to 160°C/325°F.
2.Trim excess fat from lamb, if necessary. Pull away flesh from preserved lemon; discard flesh. Rinse rind well, then chop finely. Combine rind with onion, garlic, tomatoes, tomato paste, bay leaves, currants and wine in a large oven bag.
3.Combine spices in a small bowl. Rub oil all over lamb, then spice mixture; place lamb in oven bag. Place lamb in bag on a large oven tray. Seal the bag using the tie provided, then pierce five or six times near the top of the bag to allow steam to escape during cooking.
4.Roast 5 hours or until lamb is very tender.
5.Half an hour before serving, make soft polenta. Bring milk and garlic almost to the boil in a large saucepan. Gradually add polenta, whisking continuously. Stir over medium heat for 10 minutes or until thickened; discard garlic. Season with salt. (Stir in extra milk if required for consistency.)
6.Meanwhile, place nuts in a single layer on an oven tray; roast 8 minutes or until browned.
7.Pull meat from lamb leg in large chunks. Divide polenta among shallow bowls, top with meat and remaining sauce. Sprinkle with nuts, coriander and drained feta.
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