1Finely grated zest and juice 1 lemon, plus juice of 1 lemon
2Finely grated zest and juice of 2 oranges
2tbsp ras el hanout spice
500gsmall onions, peeled and halved
150graisins
750mllamb or chicken stock
1 1/2tbspdark soy sauce
1tbsp(heaped) tomato puree
7500gcooked freekeh(I cheated and bought pre-cooked cooked freekeh i.e. Merchant Gourmet)
1 - 2tspcornflour mixed with 2 tbsp cold water
1mild red chilli, finely chopped (optional)
handful of mint for garnish
60gtoasted almonds for garnish
Instructions
Roast
Heat the oven to 220°C/200°C fan.
Rub the lamb with salt and oil, and in a deep roasting dish, roast (skin-side up) for 35 mins until golden brown. Then, remove from the oven and transfer to a plate.Now, turn the oven down to 160°C/140°C fan.Add the halved onions and raisins and scatter them around the roasting dish, then add some seasoning and a tbsp of ras el hanout and rhe juice fron an orange and toss with the onions.Now, lay the lamb back on top.
Lamb glaze
In a small bowl, mix the honey, garlic, ginger, the zest and juice of 1 lemon and 1 orange, and 2 tsp ras el hanout.Brush 3/4 of the lamb glaze over the lamb (keep the rest to glaze the lamb later).
Braise
Once the lamb has been glazed, cover the roasting tin tightly with foil, sealing it.(If it’s not fully sealed the heat will escape and the lamb will take longer).Braise for 3½ hrs.
Extra gravy (optional)
While the lamb braises, put the stock, soy sauce and tomato purée in a medium saucepan, bring to the boil and reduce by half, then remove from the heat.Once the lamb has braised, remove the foil (your lamb should be very tender) and lift the lamb onto a plate.Now, drain half the cooking juices into the saucepan with the reduced stock (you’ll have about 500ml liquid in total).Bring the reduced stock and lamb juices to a boil and whisk in the cornflour mix, until the gravy has thickened enough to lightly coat the back of a spoon.Season to taste with salt, ras el hanout and lemon juice.Set aside.
Freekeh and final 10 min blast
Add the cooked freekeh to the roasting tin and stir it into the onions and remaining cooking juices. Turn the oven back up to 220°C/200°C fan/gas 7. Put the lamb back on top, glaze it with the remaining honey mixture, then put the tin back into the oven for 10 mins and baste a couple of times.
Before serving, brush the lamb with gravy to give it a glossy shine. Sprinkle with chilli (optional), mint and almonds and serve.