Herb & spice roast leg of lamb

Name: Herb & spice roast leg of lamb
Prep time: 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 6 clove/s garlic, roughly chopped; 1 tbsp cumin seeds, lightly crushed; 1 tbsp fennel seeds, lightly crushed; 25 g packs flat leaf parsley, thick stalks removed; 20 g pack lemon thyme, thick stalks removed; 25 g pack mint, leaves only; 100 ml olive oil; 3 tbsp white wine vinegar; 4 tbsp light brown muscovado sugar; 2.2 kg British lamb whole leg; 450 ml lamb or chicken stock

A marinade of cumin and fennel seeds, garlic and fresh herbs gives this traditional roast a warming twist. Serve in thick slices with crunchy roast potatoes and seasonal greens.

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Serves6
CourseMain meal
Prepare15 mins
Cook3 hrs
Total time3 hrs 15 mins
Plusmarinating and resting

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6 clove/s garlic, roughly chopped
1 tbsp cumin seeds, lightly crushed
1 tbsp fennel seeds, lightly crushed
2 x 25g packs flat leaf parsley, thick stalks removed
½ x 20g pack lemon thyme, thick stalks removed
½ x 25g pack mint, leaves only
100ml olive oil
3 tbsp white wine vinegar
4 tbsp light brown muscovado sugar
2.2kg British lamb whole leg
450ml lamb or chicken stock

Put all the ingredients, except the lamb and stock, into a food processor and blitz until the herbs are finely chopped.
Make plenty of deep cuts in the lamb with a sharp knife and place in a non-metallic dish. Spread the marinade over the surface of the meat, pushing it into the cuts. Cover loosely and chill for at least 6 hours, or preferably overnight. Remove from the fridge 30 minutes before cooking.
Preheat the oven to 220°C, gas mark 7. Transfer the lamb to a roasting tin, just larger than the meat so it fits snugly, pour over any remaining marinade, season, then pour the stock around the meat. Cover loosely with foil and roast for 30 minutes.
Reduce the oven temperature to 180°C, gas mark 4, uncover the lamb (reserve the foil) and cook for 2 hours 30 minutes more, or until tender. Cover the lamb with the reserved foil for the final 30 minutes if it starts to over-brown.
Allow the meat to rest in a warm place, loosely covered with the foil, for 30 minutes. Transfer to a serving platter, skim off, then discard, any excess fat from the pan juices and pour them over the lamb. Carve the meat into thick slices and serve.