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:

Spiced Roast Leg Of Lamb Ingredients:

• 1kg Hope Meats Leg of Lamb
• Flaky salt (optional)
• Fresh rosemary
• Freshly chopped parsley or coriander (dhania)

Marinade:

• 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

Method:

1. Preheat oven to 180° Celsius or 356° Fahrenheit.
2. First, start off by preparing the marinade. Add the garlic cloves to a blender.
3. 
4. Add in the lemon zest & thyme – be sure to remove the stems off the thyme.
5. 
6. Next, add in the salt & cumin (jeera) powder.
7. 
8. Add in the cracked black pepper & the olive oil.
9. 
10. Thereafter, add in the full fat plain yoghurt.
11. 
12. Finally, add in the chili paste & white spirit vinegar.
13. 
14. Blend until it forms a thick marinade.
15. 
16. 
17. 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.
18. 
19. Trim off excess fat on the lamb & rinse under running water.
20. 
21. Using a sharp knife, score the lamb on both sides. This will allow the meat to cook evenly & also get the flavours in there.
22. 
23. Add half the marinade to one side of the lamb.
24. 
25. Using clean hands, rub the marinade into the lamb, making sure to get into those scores that were done earlier.
26. 
27. Flip the lamb over & add the remaining marinade.
28. 
29. Rub the marinade over the lamb once again.
30. 
31. 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.
32. 
33. 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.
34. 
35. Use a knife & pierce the oven bag here & there at the top of the bag only. This will allow for steam to escape.
36. 
37. 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.
38. 
39. 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
40. 
41. 
42. Top with flaky salt (optional).
43. 
44. Add some fresh rosemary.
45. 
46. Put it back into the oven for a further 10 minutes. This will give it a golden crust.
47. 
48. After 10 minutes, remove from the oven. How gorgeous is that colour!
49. 
50. Set aside for at least 20 minutes before cutting through. This will ensure that the juices remain in the lamb.
51. 
52. Garnish with freshly chopped parsley or coriander.
53. 
54. This Spiced Roast Leg Of Lamb goes well with a gravy.
55. 
56. If you are in the mood for more sides, serve it up with some Yorkshire Pudding & fresh salads.
57. 
58. After 20 minutes, slice & serve.
59.