Slow-Roasted Lamb with Aromatic Spices
I made this recently for my family for a Sunday lunch. I was getting a little bored of my usual lamb with rosemary and garlic or lamb tagine. This was really delicious, full of flavour and was a winner with the family. I usually buy my spices whole and then grind them in a coffee grinder but here I have listed ground spices for ease of use.
1 large leg of lamb on the bone, preferably organic
Spice mix ingredients
1 tbsp fennel seeds
1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground turmeric
2 tsp ground cardamom
1/2 tsp cayenne pepper
1 tbsp pomegranate molasses
4 cloves of garlic, crushed
4 tbsp olive oil
juice of 1 lemon
salt and pepper
Small handful chopped fresh coriander and mint
2 tbsp pomegranate seeds
Preheat the oven to 130C fan.
Score the lamb deeply with a sharp knife and place in a large roasting tray.
Mix the spice mix ingredients together well and rub this into the lamb, pressing really well into the incisions. You can now cook straight away or leave the lamb to marinate overnight.
Roast for about 5 hours, basting occasionally to keep the lamb moist. Remove from the oven, cover loosely with baking parchment and foil and leave to rest for 20 minutes.
Remove the excess oil from the roasting tray, leaving the sticky remains. Place the tray on the hob (or scrape the sticky bits into a small pan), add a little water and whisk to form a reduction.
Serve the lamb warm with the reduction and a large green salad or roasted vegetables. Add rice or quinoa if desired. Sprinkle over the herbs and pomegranate seeds.