Spiced slow roasted lamb
Photo by Babiche Martens
With a crowd or just an easy family dinner, a leg of lamb is a great option. Any number of delicious marinades can be used - olives, lemons, garlic and fresh herbs, to name a few. Today I have used a spicy mix with fresh garden herbs and honey for sweetness. Left in the oven for 7-8 hours, on a low heat, lamb couldn't be easier. After cooking, use the scrapings in the bottom of the pan to make an instant, tasty gravy. And any leftovers will never go to waste; lamb is great in sliders, pita pockets or on soft tacos.
|2 cloves||Garlic, crushed|
|3 cm||Fresh ginger, grated|
|1 pinch||Chilli flakes|
|1||Lemon, freshly zested and juiced|
|½ cup||Fresh mixed herbs, use parsley and coriander|
|½ tsp||Salt & freshly ground pepper|
|1||Leg of lamb|
|1||Onion, roughly chopped|
|1 cup||Stock, or water|
- Heat oven to 130C.
- Into a small bowl combine the garlic, ginger, cinnamon, turmeric, cumin, chilli, honey, lemon, herbs, salt and pepper.
- Remove any excess fat from the lamb. Place it in a roasting dish and smother the paste all over the meat. Dot the onion around the tin, pour the stock over and cover tightly with tinfoil. Place in the oven for 7 hours.
- After 5 hours drain off some of the juices and refrigerate until cool enough to remove the fat from the top. Use this liquid for your sauce. For the last 30 minutes remove the tinfoil to brown the top.
- Remove the lamb from the oven and place on a serving plate. Cover and let rest while you make the gravy. Tip any remaining juices into a bowl and save.
- Place the roasting dish on an element. Add the wine and deglaze the pan. Sprinkle with flour and cook for 2 minutes. Add some of the reserved juices and whisk until you have a flavoursome sauce, adding a little extra water if needed. Season with salt and pepper.
- To serve simply pull the lamb apart with two forks and serve with the sauce.