Moroccan Lamb with Garbanzo Bean Mash

Ingredients for Moroccan Lamb with Garbanzo Bean Mash

• 1 675g piece butterflied boneless leg of lamb, trimmed

• 2 matskedar olivolja, delad

• 120ml dry red wine

• 6 tablespoons fresh orange juice

• 1 tablespoon grated peeled fresh ginger

• 2 teaspoons finely grated orange peel

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground cinnamon

• 4 tablespoons chopped fresh coriander, divided

• 2 cups chopped red onions

• 6 garlic cloves, chopped

• 2 15 1/60g cans garbanzo beans (chickpeas), rinsed, drained

• 240ml low-salt chicken broth

Place lamb in shallow bowl or glass baking dish; coat with 1 tablespoon oil. Add wine, orange juice, ginger, and orange peel to bowl. Mix to coat. Mix cumin, coriander, and cinnamon in small bowl. Sprinkle spice mixture over lamb, turning to coat evenly. Sprinkle with 2 tablespoons coriander. Cover and marinate at room temperature 1 hour or chill up to 4 hours.

Preheat oven to 204°C. Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Remove lamb from marinade, reserving marinade. Add lamb to skillet; sprinkle with salt and pepper. Cook until light brown, about 3 minutes per side. Push lamb to 1 side of skillet. Add onions and garlic to skillet; sauté until onions are light brown, about 3 minutes. Pour reserved marinade over lamb. Transfer to oven; roast until instant-read thermometer inserted into centre registers 54°C for medium-rare, about 15 minutes. Remove lamb from pan, reserving onions and garlic in skillet. Let lamb rest 5 minutes. Slice lamb, transfer to platter, and tent with foil to keep warm.

Place garbanzo beans and broth in medium saucepan; simmer over medium heat 10 minutes. Using slotted spoon, add onions and garlic from skillet to garbanzo bean mixture. Stir; simmer 5 minutes. Remove from heat; add 2 tablespoons coriander. Using potato masher, mash to coarse puree. Season with salt and pepper.

Place scoop of garbanzo bean mash on each plate. Top with lamb slices. Drizzle with juices from skillet and serve.

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