With a heady combination of spices, this lamb roast packs a punch
Different rubs make the same main ingredient taste so different. This one sings with Middle Eastern flavour.
Different rubs make the same main ingredient taste so different. For best results I recommend you marinate the leg of lamb in the fridge overnight, but if you’re pressed for time the minimum would be 4 hours. Bring it to room temperature before cooking.
Try too our tomato and broadbean saladand our brussels sprouts salad.
Ingredients
- 2-2.5kg lamb leg
Spice rub
- 160ml olive oil
- 5cm piece ginger, grated
- 4 garlic cloves
- 3 teaspoons sea salt flakes
- 3 teaspoons sweet paprika
- 3 teaspoons fennel seeds, toasted
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons chilli flakes
- 1½ teaspoons ground fenugreek
- 1 teaspoon ground black pepper
- Grated zest of 1 lemon
Method
- To make the spice rub, put all the ingredients in a bowl and mix to combine. Put the lamb on a rack in a large roasting tin.
- Using the tip of a sharp knife, make slits in the lamb to allow the rub to flavour the meat. Massage the rub all over the lamb. Marinate in the fridge overnight or for at least 4 hours.
- Preheat the oven to 190C. Roast the lamb for 20 minutes, then reduce the temperature to 170C and roast for a further 35 minutes. Remove from the oven, cover with baking paper and foil and set aside to rest for at least 20 minutes. To serve, carve the lamb into slices.
Serves 8