Slow-roasted Middle Eastern-style lamb leg
Photo by Elizabeth Clarkson
Beautifully slow-roasted lamb is a delight to share with family or dinner guests. Serve with flat bread moistened with a little harissa sauce or drizzle it over the lamb for some extra flavour. It keeps well in the refrigerator.
|1||Leg of lamb|
|3 cm||Fresh ginger, crushed|
|3 cloves||Garlic, crushed|
|1 bunch||Fresh coriander, chopped|
|1||Lemon, rind and juice|
|4 Tbsp||Olive oil|
|2 tsp||Black pepper|
|1 tsp||Ground cloves|
|2 tsp||Ground cumin|
|1 tsp||Fennel seeds|
|1 tsp||Ground cinnamon|
Salad and sauce
- Score the surface of the lamb with a sharp knife, making 2cm slits in the fat and skin.
- Put the ginger, garlic, coriander, lemon rind and juice and oil in a small bowl and mix well. Add the spice mix ingredients and stir in.
- Rub the marinade over the surface of the lamb, working it into the cuts. Leave it at room temperature for an hour or refrigerate overnight so the flavours are absorbed.
- Preheat the oven to 150C.
- Put the lamb into a roasting pan with 2 cups of water, cover with foil, then roast for about 3½ hours or until the meat is very tender.
- Baste often with the liquid in the pan. Remove the foil, then increase the heat a little for 20-30 minutes so the skin becomes crisp. Remove from the oven and rest the meat before slicing.
- Serve with Middle Eastern-style flat bread and the accompaniments listed below.
Cucumber, mint and yoghurt salad
- Peel the cucumber lightly and cut into thin strips. Place these in a small serving bowl and toss well with the yoghurt and salt.
- Add the mint leaves and gently toss through so that they are just mixed but not drowned by the yoghurt. Sprinkle the sumac over the top and chill in the refrigerator for 2 hours.
Tomato and harissa sauce
Combine the chopped tomatoes, tomato paste, harissa paste, tablespoon of olive oil and salt.