Saturday, April 23, 2011

Middle eastern Inspired Leg of Lamb

This leg of lamb recipe is simply amazing. When you can use a fork to carve instead on a knife you know its good. The secret is in the long slow cooking, making the meat meltingly good. For best results marinate the meat in the fridge over night

Serves 4-5


  • 1 large leg of lamb
  • 3 tbsp of cumin seeds
  • 3 tbsp of coriander seeds
  • 1 tbsp black peppercorns
  • 1 tbsp sea salt
  • 2 cloves of garlic
  • 3 tbsp of olive oil


  1. Dry fry the seeds and peppercorns over a medium heat for a couple of minutes, careful not to burn them
  2. Put the toasted seeds, salt, olive, and peeled garlic cloves in a pestle and mortar and pound to a rough paste
  3. Smear the lamb with the oil mixture and put in the fridge, preferably overnight.
  4. When it comes to cooking the lamb, get a large frying pan on a medium heat and brown the leg on all sides.
  5. Preheat the oven to 140 degrees
  6. Put the leg in a roasting tin, cover with foil, and roast for 5 hours, taking the foil off for the final 45 mins.
  7. Allow to rest for 10-15 mins, covered, before serving.
  8. The meat should fall away from itself with the ease of a fork.
This is recipe is great with my cous cous recipe, honey roasted carrots, and harissa yogurt and of course some pitta breads. Great pick n mix casual dining.

1 comment:

Hester Casey said...

Sounds wonderful with fragrant cumin and coriander seed. A great meal for sharing and no fuss to put together.

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