Roast Spring Lamb

PREP TIME | MARINATE TIME | COOK TIME | TOTAL TIME

15 min 24 - 36hrs 4 - 5 hrs Variable depending on how well done you want the meat

If you don't have to marinate for a day or so, don't worry. just add more lemon juice to accelerate the marinations process!

THE SHOPPING LIST:

1.5 kg to 2kg of Spring Leg of Lamb

MARINADE:

1. good glug of olive oil
2. a pinch of ground cinnamon
3. a pinch of freshly grated nutmeg
4. a couple of pinches of cumin
5. a pinch of smoked paprika
6. a couple of grinds of black pepper
7. 2 black cardamon ground
8. a pinch of black cloves crushed in a pestle & mortar
9. half a clove of garlic crushed
10. one whole garlic cut in half horizontally
11. juice of 1 lemon or more if you are not marinating the nigh before
12. good glug pomegranate molasses
13. generous sprinkle of salt flakes

HOW TO COOK IT:

Combine all the above and smother all over the leg of lamb

Cover with cling and leave this is the fridge

Once you are ready to cook, chargrill in a hot griddle or put the oven (Gas Mark 200) really high for 15 minutes each side

Add the garlic cut in 2 halves and put face down in the dish to absorb the marinade

Cover with foil and slow cook for 4 hours on a medium heat in the oven ( Gas mark 180)

I open the dish after 2 hrs and put in a centimetre of boiling water and cover tightly with foil

This keeps the meat juicy and succulent inside but leaving the meat chargrilled on the top

To know when the meat is cooked it should come away from the bone quickly and not have pink juice.

To serve simply scatter pomegranates seeds, fresh mint, the roasted garlic halves & toasted pine nuts

SERVE WITH:

I like to have this with either a nutty rice, minted potatoes or chargrilled red onions & sweet ramano peppers.

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