Baharat Spiced Lamb Leg with Fresh Herb Salad

Ingredients

Keep screen on

Method

1. Preheat the oven to 180°C fan-forced. Rub the lamb with the baharat spice mix, a generous amount of salt and freshly ground black pepper and drizzle with olive oil.
2. Lay the onions, garlic, dates and lemon slices in the base of a roasting dish and pour the tomatoes and stock over the top. Lay the lamb in the middle of the tray and cover loosely with foil.
3. Cook the lamb for 1 hour and then turn the heat down to 160°C fan-forced. Cook for a further 4 hours or until the meat is very tender. In the last hour, remove the foil and spoon some of the pan juices over the lamb.
4. Allow to rest for 15 minutes. Shred the lamb in the pan and its juices.
5. Mix together all of the salad ingredients. Dress with lemon juice and olive oil. Season lightly with salt.
6. Serve with warm pita bread.