Moroccan Baked Ham

There is nothing tastier than baked lamb marinated in bright oriental spices. Lamb cooks quickly, so this dish can be prepared even on a weekday.

Ingredients

• 800 g leg of lamb
• 1.5 tbsp. l. ras el hanaut spice mixes
• grated zest of 1 orange
• 2 tbsp. l. pomegranate narsharab sauce
• 2 tbsp. l. olive oil
• salt
• freshly ground black pepper
• tortillas or pita for serving
• 200 g radish
• 250 g cherry tomatoes
• 1 medium cucumber
• 50 g salad mix
• 5-6 stalks of green onions
• 1/2 cup pomegranate seeds
• 50 g peeled toasted pistachios
• 1 small bunch of mint
• salt
• freshly ground black pepper
• 150 g thick natural yoghurt
• 2 tbsp. l. tahini
• 1 clove of garlic
• 2 tbsp. l. lemon juice
• 1 tbsp. l. olive oil
• salt

Directions

1. Prepare the marinade. Mix ras el hanoot with orange zest, 1 tbsp. l. narsharab and 1 tbsp. l. olive oil, season with black pepper.
2. Cut the surface of the ham in several places. Brush the ham with the marinade and place in a container with a lid. If necessary, tie the meat with culinary twine for a smoother shape. Leave to marinate for 2-4 hours.
3. Prepare the sauce. Peel and chop the garlic very finely, then grind into a paste with a pinch of salt. Mix all the sauce ingredients, add 2 tbsp. l. water. Leave in the refrigerator for 1 hour.
4. Remove meat from refrigerator 1 hour before cooking. Preheat oven to 220 ° C.
5. Preheat a heavy skillet with 1 tbsp. l. oil over high heat. Add the ham and fry on all sides for 5 minutes. Then transfer to a baking sheet and place in the oven for 40 minutes. Remove the finished ham from the oven, cover with foil and leave for 10 minutes.
6. Make a salad. Cut the radish and cucumber into circles, cut the tomatoes in half. Chop green onions and mint leaves. Chop the pistachios coarsely. In a salad bowl, combine the salad mix, vegetables, onions and mint, half the pomegranate and half the pistachios. Season with salt, pepper and stir in half of the tahini sauce.
7. Cut the meat into slices and place on a platter. Drizzle with the remaining sauce, sprinkle with pomegranate and pistachios. Serve with salad and warm tortillas.