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Serve with couscous and have harissa paste available for those who can take the heat.
Ingredients - serves 6
leg of lamb
juice & grated zest of a lemon
2 clove garlic, crushed to purée
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
3 tbsp olive oil
salt, pepper
6 medium parsnips, peeled
6 medium carrots, peeled |
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Method
1 Pre heat the oven to 190°C
Mix together all the rub ingredients. Score the lamb fat with a sharp knife into a diamond pattern and rub thoroughly with the spice mix, season with salt and pepper and roast for 30mins/450g, basting a couple of times during cooking time.
2 Having calculated the roasting time for your lamb , add the sweet root vegetables, cut into large wedges, around the meat for the final 40 minutes of roasting time. Rest the lamb for 10-15 minutes before carving and during that time add a small glass of white wine and some stock to the meat juices and scrape together, reducing over heat to make a sauce.
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