SLOW-ROAST LAMB

Lamb is a family favorite and just occasionally I get a whole leg for a treat. We find that the shoulder has the sweeter meat so this recipe is great to add flavour to the leg.

Ingredients

a leg of lamb say 4lb 1 large onion, roughly chopped
a few sprigs of fresh rosemary 4 cloves of garlic
1 Tbs sea salt flakes a pinch of sweet paprika
1 Tbs cumin seeds 3 Tbs fresh thyme leaves
2 Tbs olive oil a large knob of butter

Method

Pre-heat the oven to 160C.

Peel the garlic cloves and lightly crush them together with the salt. Add the cumin, thyme and paprika then gradually add the oil so make a thick paste. Melt the butter in a small pan and stir into the paste.

Plae the lamb in a roasting tin and rub the spice paste all over. Hands are best here but a wooden spoon is fine. Make a few holes in the flesh with a skewer and insert the rosemary sprigs. Scatter the chopped onion around the meat and put the roasting tin in the oven for 35 minutes uncovered.

Pour in 250ml water (red wine if you are feeling generous) and baste the meat. Roast for a further three hours, basting every hour.

After the 3 hours is up remove from the oven, place the meat on a plate and leave to rest, covered with foil. Pour off as much of the fat as you can from the top of the juices. Use as it is as a gravy, check for seasoning.

The meat should just fall apart, serve with your choice of potatoes and veggies.