DEBONED LEG OF LAMB

INGREDIENTS

WET RUB

3 Garlic cloves

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp ground cardamom

1 tsp cayenne pepper

2 tsp smoked paprika

1 ½ tsp salt

½ tsp black pepper

65 ml extra virgin olive oil

60ml lemon juice

1.5 KG uncooked trimmed lamb leg, boneless, rolled and tied

METHOD

  1. Preheat oven to 190
  2. Mix all the rub ingredients together making sure all the spices are well combined.
  3. Place the lamb in a large roasting dish and rub the paste well into the meat. Optional: Marinate 24 hours
  4. Roast for 70 minutes for medium-rare
  5. Remove from the oven, cover with foil and allow to rest for about 15 minutes before carving.

Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development.  @kimberly_wood_food_stylist

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