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

Ingredients

• 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

Method

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.