Ingredients
- a whole leg of lamb on the bone (2-2.5kg)
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 4 sprigs rosemary leaves
- 2 tsp salt
- 2 tbsp oil
- a whole leg of lamb on the bone (2-2.5kg)
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 4 sprigs rosemary leaves
- 2 tsp salt
- 2 tbsp oil
This is a marinade designed to complement and enhance rather than mask or overwhelm the flavour of the lamb. Sprinkle over your fennel seeds, cumin, coriander, rosemary, oil and half the salt. Give it a really good rub, cover and store in the fridge overnight. Bring the lamb out of the fridge an hour before cooking to allow it to come up to room temperature.
Preheat the oven to 180°C/350°F/gas 4.
If you have a trivet for your oven, use this to roast your lamb on, alternatively, pop a layer of root vegetables to elevate your lamb off the roasting dish. These veggies can then be turned into beautiful gravy. Sprinkle with the rest of your salt (if you salt the lamb too much too soon, you’ll draw out the moisture).
The best thing to do is use a meat thermometer and to get the internal temperature of your lamb to 60°C. This is medium-rare and will be unbelievably juicy and flavoursome. For a 2kg leg of lamb, it will take around 1 hour 10 minutes.
Remove from the oven and allow to rest, uncovered, for 30 minutes before slicing and serving.