Suc­cu­lent leg of lamb

SERVES 6 PREPA­RA­TION: 10 MIN MARINATING: 2 HR OR OVERNIGHT COOK­ING: 1 HR

Drum Food - - CONTENTS -

2kg leg of lamb

SPICE PASTE

5 dried red chillies

2,5ml (½t) black pep­per­corns 10ml (2t) fen­nel seeds

5ml (1t) co­rian­der seeds

MARI­NADE

zest of 1 lemon

5ml (1t) smoked pa­prika 80ml (¹⁄₃c) olive oil

30ml (2T) red wine vine­gar salt hand­ful fresh co­rian­der 4 gar­lic cloves

2 red chillies

Pre­heat the oven to 200°C.

1 Lay the lamb flat on a chop­ping board. Make a small in­ci­sion with a knife half­way into the flesh on each side where the meat is thicker to al­low the mari­nade to pen­e­trate.

2 SPICE PASTE Soak the chillies in a bowl of hot wa­ter for 10 min­utes. Mean­while, in a fry­ing pan over medium heat, toast the pep­per­corns, fen­nel and co­rian­der seeds for 30 sec­onds.

3 Re­move the chillies from the wa­ter (re­serve the wa­ter) and put in a spice grinder or small food blen­der. Add the toasted spices and 30ml (2T) of the chilli wa­ter and blitz to a fine paste.

4 MARI­NADE In a large bowl, mix the spice paste with the lemon zest, pa­prika, oil, vine­gar and a pinch of salt. Chop the co­rian­der, finely slice the gar­lic and stir into the spice mix­ture. Add the lamb to the bowl and rub the mari­nade all over the meat. Cover and re­frig­er­ate for at least 2 hours or overnight.

5 Re­move the lamb from the fridge at least 30 min­utes be­fore cook­ing and bring to room tem­per­a­ture. Roast in the oven for 1 hour or to your taste.

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