Sunday, April 29, 2012

Middle Eastern Roasted Lamb Leg

My first time at a roast, albeit a lamb that was sacrificed literally an hour before I started preparing it in the kitchen.

1 leg lamb

1 Tbs ground coriander
1 Tbs cardamom powder
1 Tbs cumin
1 tsp cinnamon
1 Tbs turmeric
1 Tbs paprika
2 tsp garlic, minced
2 Tbs olive oil

pepper and salt, to season
juice of one lemon
lemon wedges, to serve

Preheat oven to 180C. Combine all marinade ingredients in a small bowl, set aside.

Place leg of lamb in a roasting pan lined with foil and baking paper. Using a sharp knife, make shallow slits along the leg of lamb. Rub marinade over lamb thoroughly and season. Place lamb in oven and roast for 1 1/2 hours, depending on size of leg.

Remove from oven, squeeze lemon juice over meat and cover with foil. Leave to rest for at least 15 minutes to allow the meat to continue cooking. Carve and serve with rice, yoghurt and lemon wedges.

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