Combine spices, lemon juice, oil and salt to form a smooth paste.
Place lamb in a ceramic or glass dish, add paste and combine well.
Cover and refrigerate for at least 4 hours.
Transfer lamb to a heavy-based casserole, add orange juice and stock.
Combine well, cover with a tight fitting lid, then cook stirring occasionally, at 180c for 1 hour.
Stir through apricots and prunes, return to the oven and cook for another 30 minutes or until lamb is tender.
Place vine leaves over lamb in overlapping layers, then replace lid and cook for another 30 minutes.
I would serve this over cous cous with a Moroccan-style salad on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	608.72 Kcal (2549 kJ)
Calories from fat	395.52 Kcal
		% Daily Value*
Total Fat	43.95g	68%
Cholesterol	112.4mg	37%
Sodium	632.19mg	26%
Potassium	835.59mg	18%
Total Carbs	20.83g	7%
Sugars	11.65g	47%
Dietary Fiber	3.06g	12%
Protein	32.33g	65%
Vitamin C	17.5mg	29%
Vitamin A	0.1mg	4%
Iron	4.7mg	26%
Calcium	87.9mg	9%

Amount Per 100 g
Calories	186.25 Kcal (780 kJ)
Calories from fat	121.01 Kcal
		% Daily Value*
Total Fat	13.45g	68%
Cholesterol	34.39mg	37%
Sodium	193.43mg	26%
Potassium	255.66mg	18%
Total Carbs	6.37g	7%
Sugars	3.57g	47%
Dietary Fiber	0.94g	12%
Protein	9.89g	65%
Vitamin C	5.3mg	29%
Iron	1.4mg	26%
Calcium	26.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.2

Points
16

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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