I love lamb especially with a good pile of salad and great garlic roast salad potatoes on the side, even though the ingredient list looks a faff it really is not and the flavour has great impact with lamb.
Ingredients
2 tsp black peppercorns
5 cloves
1/2 tsp cardamom pods
1 tsp fennel seeds
1 tbsp cumin seeds
1 star anise
1/2 cinnamom stick
1/2 a nutmeg grated
1/4 tsp ground ginger
1 tbsp smoked paprika
1 tbsp sumac
3/4 tbsp maldon salt
25g fresh ginger
3 garlic cloves
40g fresh coriander
60ml fresh lemon juice
120ml ground nut oil
1 leg of lamb
- Pre heat the oven to 170c
- put the first 8 ingredients in a pan and roast off for 2 mins until the spices pop
- add the nutmeg, ginger and paprika and toss for a few seconds
- transfer all the above roasted spices to a grinder and grind to a powder
- add the powder to a bowl and add all the remaining ingredients except the lamb
- score the lamb and rub the spices all over
- cook in the oven for 30 mins then add one cup of water over the meat
- cook for a further 4 hours basting the meat every hour add more water if needed cover for the last 3 hours of cooking so the spices do not burn
- rest for 10 mins before carving
