Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Use a sharp knife to make diagonal slashes along the lamb leg at ½cm intervals, drizzle with the olive oil and rub the ras el hanout really well into the lamb. Cover and chill for at least 2 hours but preferably overnight. Remove from the fridge 1 hour before cooking.
Heat the oven to 200C/fan 180C/gas 6. Put the lamb into a large shallow baking dish and roast for 1 hour. Mix together the pomegranate molasses and honey, brush all over the lamb and roast for a further 20 minutes for pink in the middle or 30 minutes for well done (cover with foil if it starts to get too dark).
To make the pilaf, brush the aubergines with 2 tbsp of olive oil and heat a griddle pan to high. Grill the aubergine slices for 1-2 minutes on each side or until deeply charred and starting to soften. Season and remove onto a plate. Heat the remaining oil in a large pan and add the onion, ginger, garlic, chilli and spices, and cook gently for 10 minutes or until soft. Tip in the rice and mix really well. Season and pour in the stock. Bring to the boil, then turn down to a gentle simmer. Add the tomatoes in a layer on top, and then the aubergine in another layer. Put on a tight-fitting lid and simmer gently for 12 minutes until the rice is cooked and the aubergines and tomatoes are tender.
For the herby yogurt sauce, mix all of the ingredients.
Once the lamb is crisp and glazed, remove onto a plate and cover with foil to rest for 20 minutes.
Tip the pilaf into the lamb tray and toss well, adding any resting juices from the lamb. Scatter the lamb with coriander leaves, pomegranate seeds and almonds, and serve with the pilaf and yogurt sauce.