Culture Street

How impressive is a beautifully roasted leg of lamb on the dinner table? And it is even better when cooked with the most tantalising Moroccan spices that flood the kitchen and dining room with their warming aromas. This is lovely with a fresh salad on the side and some fermented veg as well.

Ingredients
1 × 2.5 kg leg of lamb
6 garlic cloves, peeled
2 large fennel bulbs, cut into quarters
1 large onion, sliced into 1 cm thick rings
8 thyme sprigs
500 ml (2 cups) Beef or Chicken
Bone Broth
sea salt

Spice paste
2 tablespoons coriander seeds
2 tablespoons cumin seeds
3 teaspoons paprika
2 teaspoons freshly ground black pepper
1½ teaspoons sea salt
¼ teaspoon cayenne pepper
2 teaspoons dried mint
6 garlic cloves, ?finely chopped
4 tablespoons lemon juice
3 tablespoons coconut oil or good-quality animal fat,melted

Method
1.Preheat the oven to 180°C. Grease a large roasting tin.

2.To make the spice paste, coarsely grind the coriander and cumin seeds using a mortar and pestle or spice grinder. Transfer to a bowl, add the remaining ingredients and mix to form a paste. Set aside until needed.

3.Using the tip of a sharp knife, make 5 mm deep incisions all over the lamb.

4.Scatter the garlic, fennel, onion and thyme in the base of the prepared tin. Sit
the lamb on top and rub the spice paste evenly over the surface.

5.Pour 250 ml of the broth into the spice paste bowl to remove any remaining paste, then pour over the lamb. Place in the oven and roast, basting the lamb occasionally with the juices that collect in the tin, for 1½ hours. If you prefer your lamb well done, cook for a further 15 minutes.

6.Remove the lamb from the tin and place on a carving board, cover loosely with foil and allow to rest for 15 minutes. Transfer the vegetables from the tin to a serving dish and cover to keep warm.

7.Place the tin over medium heat on the stovetop, pour in the remaining broth and bring to the boil. Using a wooden spoon, stir to dislodge any cooked-on bits, and cook until reduced by two-thirds and a sauce-like consistency. Season with salt if needed.

8.Carve the lamb and serve with the roasted vegetables and lamb jus.

onepotfavouritesRecipe and images from ONE POT FAVOURITES by Pete Evans is published by Plum, RRP $39.99. Buy the book here.

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