SPICED ROAST LEG OF LAMB
This Recipe Serves 2-4
This Spiced Roast Leg Of Lamb is so delicious, once you try it, you will never go back to using dry rubs on lamb. It is super easy to make & saves on time when you need a dinner idea.
I got the Leg Of Lamb from Hope Meats in Durban & let me just say – it was the the best lamb that I’ve eaten! There was hardly any fat the meat which made the trimming process so much easier on me…the meat was a hearty portion, fresh & absolutely succulent. Hope Meat Supplies, is a family owned free-range butchery. All of their meat is bred in wide-open pastures & raised naturally without the use of hormones or antibiotics. Their traditional approach to dry ageing meat is what truly sets us apart from commercial butchers, this guarantees you enjoy a delicious, wholesome, & consistent product every time.
They offer products that are gluten, preservative, & MSG free to ensure you get a taste experience as close to organic as can be, with multiple products being made in-house. I guess this is the reason why the meat was so good!
Hope Meats Contact Details:
☎ 031 563 1201
📍 17A Mackeurtan Ave, Durban North, Durban, 4051
Spiced Roast Leg Of Lamb Ingredients:
- 1kg Hope Meats Leg of Lamb
- Flaky salt (optional)
- Fresh rosemary
- Freshly chopped parsley or coriander (dhania)
8 garlic cloves
2 tablespoons olive oil
1 tablespoon lemon zest
- 2 teaspoons cumin (jeera) powder
- 1 tablespoon thyme
1 teaspoon salt
- ½ cup full fat plain yoghurt
1 teaspoon cracked black pepper
2 ½ tablespoons chili paste
½ tablespoon white spirit vinegar
- Preheat oven to 180° Celsius or 356° Fahrenheit.
- First, start off by preparing the marinade. Add the garlic cloves to a blender.
- Add in the lemon zest & thyme – be sure to remove the stems off the thyme.
- Next, add in the salt & cumin (jeera) powder.
- Add in the cracked black pepper & the olive oil.
- Thereafter, add in the full fat plain yoghurt.
- Finally, add in the chili paste & white spirit vinegar.
- Blend until it forms a thick marinade.
- Set the marinade aside whilst we prep the meat. Get the Leg Of Lamb out of it’s packaging. Make sure that it is defrosted.
- Trim off excess fat on the lamb & rinse under running water.
- Using a sharp knife, score the lamb on both sides. This will allow the meat to cook evenly & also get the flavours in there.
- Add half the marinade to one side of the lamb.
- Using clean hands, rub the marinade into the lamb, making sure to get into those scores that were done earlier.
- Flip the lamb over & add the remaining marinade.
- Rub the marinade over the lamb once again.
- Place the marinated lamb into an oven bag & seal it. I used the Glad Oven Bags (they also come with a blue tie to seal the bag). Place onto an oven proof casserole.
- Alternatively, the lamb can be added to the oven bag & they you may pour in the marinade – just make sure to really get the marinade in the meat.
- Use a knife & pierce the oven bag here & there at the top of the bag only. This will allow for steam to escape.
- Place into the preheated oven & cook for 1 hour. (20 minutes for rare, 40 minutes for medium rare, 1 hour for well done). After 1 hour, remove the casserole from the oven.
- Carefully remove the oven bag from the lamb. There should be a lot of liquid at the bottom of the bag so handle with caution.
The liquid can be discarded or kept aside to make a delicious gravy. Place the lamb directly onto the casserole
- Top with flaky salt (optional).
- Add some fresh rosemary.
- Put it back into the oven for a further 10 minutes. This will give it a golden crust.
- After 10 minutes, remove from the oven. How gorgeous is that colour!
- Set aside for at least 20 minutes before cutting through. This will ensure that the juices remain in the lamb.
- Garnish with freshly chopped parsley or coriander.
- This Spiced Roast Leg Of Lamb goes well with a gravy.
- If you are in the mood for more sides, serve it up with some Yorkshire Pudding & fresh salads.
- After 20 minutes, slice & serve.