Ingredients

• 2 garlic cloves, crushed
• Zest and juice of 1 lemon
• 1 tbs ras el hanout or other Moroccan spice blend
• 1/3 cup (80ml) olive oil
• 1.6kg easy-carve lamb leg
• 1 large onion, sliced
• 1 cauliflower, cut into 2cm-thick florets
• 2 tbs plain flour
• 2 cups (500ml) Massel chicken style liquid stock
• 1/4 cup (20g) toasted flaked almonds
• Coriander leaves, to serve

Method

• Step 1 Combine garlic, lemon zest, 3 tsp ras el hanout and 2 tbs olive oil, then rub over the lamb. Season with salt, then set aside to marinate for 30 minutes.
• Step 2 Preheat the oven to 220C.
• Step 3 Place onion in a roasting pan and top with the lamb. Roast for 15 minutes, then reduce heat to 180°C and roast for a further 20 minutes.
• Step 4 Toss the cauliflower with half the lemon juice, remaining 2 tbs oil and remaining 1 tsp ras el hanout. Add to the roasting pan around the lamb, then roast for a further 35-40 minutes until tender. Transfer the lamb and cauliflower to a platter, then rest, loosely covered with foil, for 10 minutes.
• Step 5 Meanwhile, place roasting pan over medium heat, add the flour and cook, scraping the bottom of the pan, for 2 minutes. Add the stock and cook, stirring, for 3-4 minutes until thickened.
• Step 6 Add remaining lemon juice and season, then strain into a jug.
• Step 7 Scatter almonds and coriander over the lamb and cauliflower, then serve with the gravy.