Spicy Roast Lamb
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Ingredients (serves 6)
Medium leg of lamb (boned)
100g couscous
Zest and juice of 1 lemon
1 handful of fresh coriander
1 tablespoon of coriander seeds
3 cardamom seeds
1 teaspoon sea salt
1 teaspoon black pepper corns
3 large cloves of garlic
2 tablespoons olive oil
Method
- Preheat the oven to 190C/375F/Gas Mark 5.
- Grind 2 cloves of garlic, peppercorns, sea salt, coriander seeds and cardamon
seeds into a paste.
- Place in a medium bowl with the couscous and chopped fresh coriander.
- Add the zest and juice of the lemon, the olive oil and 2 tablespoons of water.
- Mix well to make a soft stuffing.
- Place inside the leg of lamb and tie with string.
- Turn the joint over and slash with a sharp knife.
- Insert slices of garlic into the slashes and season with salt and pepper.
- Cover with a sheet of oiled greaseproof paper and roast for approx. 2 hours,
depending on the size of the joint.
- Remove the greaseproof paper for the final 30 mins of cooking.
- Allow to rest for 20 mins and serve.
Delicious with new potatoes or Rosemary roasties (add a few sprigs of Rosemary to
the roasting) and summer vegetables.
If you liked this recipe then why not try some of the
others available on this site.
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