Recipe for Slow Cooked Lamb with Chermoula 
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Yield:
6
Ingredients:
Amount Ingredient
1 lrg leg of lamb (about 2kg)
3 lrg onions peeled and sliced into rings
1 tsp sugar
chermoula
1 x onion peeled and chopped
6 clv garlic peeled and chopped
5 tbl fresh coriander
3 tbl fresh parsley
2 x level tbsp paprika
2 x level tbsp ground cumin
1 tsp cayenne pepper
1 x juice of 1 lemon
3 tbl olive oil
----------------- First make the chermoula: ----------------
place everything in a food processor with
Instructions:
Instructions: Place the lamb in a dish and prick with a fork.

Spread the chermoula all over trying to distribute evenly.

Cover loosely with foil and refrigerate for up to 36 hours.

On the day of cooking place the onion rings in the base of a roasting tin.

Using your hands toss them in 1/2 tsp salt and 1 tsp sugar.

Pour over 600ml cold water then place the lamb on top.

Put in a preheated oven (160C/325F/Gas Mark 3) for 4 hours basting every hour.

Allow to rest for 10

to 15 minutes then serve slices of lamb with spoonfuls of the pan juices and onions.

Serves 6

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