Spicy lamb with herb and nut rice recipe

  • Serves 4
  • 15mins to prepare and 2hrs 45mins to cook
  • 1463 calories / serving
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A combination of North African spices give this braised, boneless lamb a subtle exotic flavour. Serve with pine nut and parsley rice for an alternative to your usual roast on Sunday. And there will be plenty leftover to make a mild lentil and lamb curry, a creamy herb dish with rice or a main course soup.

Preheat the oven to gas 3, 170°C, fan 150°C. Using a sharp knife, make several 2.5cm (1in) deep cuts in the lamb. Place a large flameproof casserole dish over a medium to high heat and add the oil. Brown the lamb on all sides to seal. Remove from the pan and set aside. Add the onion, celery, leek and carrots to the casserole dish and cook for 5 minutes until soft.

Season well and stir through the harrisa, coriander and cinnamon and cook for 2 minutes. Stir in the chopped tomatoes and return the lamb to the pan. Cover the lamb with a tight-fitting lid and transfer to the oven to cook for 2 hours. Then remove the lid, stir the stock into the vegetables and return to the oven, uncovered, for 30 minutes. Place the rice in a medium pan with 500ml (17fl oz) water. Bring up to the boil and simmer for 10-15 minutes until all the water has been absorbed.

Remove from the heat, cover and set aside until needed. Toast the nuts in a small, heavy-based pan, over a medium heat for 2‑3 minutes, until fragrant, moving them around in the pan often. Roughly chop the nuts and stir them through the rice with half the parsley. When the lamb is cooked, remove it from the casserole with a slotted spoon and cut into slices.

Stir the remaining parsley through the vegetable mix. Serve the sliced lamb with the rice, vegetables and sauce and a spoonful of natural yogurt. Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days. 


Remove the bone from the leg of lamb, then to butterfly, place the lamb, skin side down on a board, slice through the meat holding the knife parallel to the board to give you a flap of meat which you can open out like a book. Repeat on the other side, the idea is to produce a flattish piece of meat roughly the same thickness throughout.

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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2.4kg (5lb) leg of lamb, butterflied
  • 30ml (2tbsp) olive oil
  • 1 onion, roughly chopped
  • 3 celery sticks, roughly chopped
  • 1 large leek, roughly chopped
  • 3 carrots, roughly chopped
  • 2 pinches salt
  • freshly ground black pepper
  • 3tbsp harrisa paste
  • 1tbsp ground coriander
  • 1tbsp ground cinnamon
  • 800g (1 1/2lb) chopped tomatoes
  • 300ml (10fl oz) lamb stock
  • 250g (9oz) basmati rice
  • 75g (3oz) pecans
  • 3tbsp fresh parsley, chopped
  • plain yogurt, to serve
  • Energy 6100kj 1463kcal 73%
  • Fat 98g 140%
  • Saturates 40g 202%
  • Sugars 15g 16%
  • Salt 1.7g 29%

of the reference intake
Carbohydrate 69.7g Protein 84.3g Fibre 27g


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