Sydney: Chef Darren Taylor Slow roasted leg of lamb



2 Lamb leg bone in

2 Carrots
3 Onions
3 cloves
1⁄2 bunch Coriander, stems and leaves separate
1.2kg Ripe tomatoes
100g Dates
1 x Preserved lemon, zest only finely chopped
1 Orange, Zest of
200-300ml Chicken or veal stock
200g Dried chickpeas
1 tblspn Ground cumin
1 tblspn Ground ginger
1 tblspn Paprika
1 tblspn Ground coriander
1 pinch Dried chilli
1 pinch Saffron threads
3 Bay Leaf (fresh)



Clean any fat off the lamb

Marinate lamb in all spices and leave for 12-24 hours

Soak dried chickpeas for 12-24 hours

Pulse onion, carrot, garlic and coriander stems in a food processor to form a coarse paste

Sweat this paste until fragrant and sweet

Brown lamb well and add to veg

Add tomato, orange zest and stock

Chop dates into rough pieces and add

Bring to a simmer and braise for about 2 hours at 150 C

Drain chickpeas

Add chickpeas and preserved lemon to lamb, cook until chickpeas and lamb are both tender

Rest dish for 30 minutes

Carve lamb to serve and arrange on a serving dish and chopped coriander leaf