A favourite version of this Moroccan lamb dish from ” Cook Simple” by Diana Henry. Serve with roast Mediterranean vegetables or wrap in warm flatbreads with a handful of salad leaves and dollops of yoghurt. Start preparing the day before if you can, or in the morning you want to eat as it needs to marinade for a few hours.
Ingredients
- 1 x 2kg leg of lamb
- 115 g unsalted butter slightly softened
- 6 garlic cloves crushed
- 2 tsps ground cumin
- 2 tsps ground cayenne
- 2 tsps ground sweet paprika
- salt
Servings:
Instructions
- Trim all the fat off the lamb and pull off all the skin. Make deep incisions all over the lamb with a sharp knife.Mash the butter with the garlic and the spices ( not salt) and rub it all over the lamb, pushing it well into the holes in the meat.
- Loosely cover with cling film, put it in the refrigerator and leave for about eight hours or better still overnight. Return to room temperature before roasting.
- Season the meat well with salt. Roast in an oven preheated to 220 C, 200 Fan, Gas 7 for 15 minutes. Turn heat down to 180 C, 160 Fan gas 4 and cook for another 1 1/2 hours.
- Remove the lamb to a warm platter, cover with foil and a couple of tea towels to insulate and leave to rest for 15 minutes. Serve on a big warm platter.
Share this Recipe
Powered byWP Ultimate Recipe