ROAST LEG OF LAMB WITH OLIVES, GARLIC & SUMAC

SERVES 8

FOR THE LAMB • 2kg leg of lamb, shank bone

in, at room temperature • 2 tbsp fresh rosemary,

roughly chopped • 1 tbsp sumac • 2 tsp ground cumin • 4 garlic cloves, minced • 2 tbsp coconut oil • Himalayan salt and black

pepper • 6 cipollini onions or shallots • 2 garlic bulbs, halved • 1 lemon, cut into quarters • 3 cups lamb or beef stock • 5 bay leaves • 200g Kalamata olives, drained

TO SERVE • 300g sautéed baby leeks • fresh bay leaves, to garnish • fresh thyme, to garnish

1. For the lamb: Preheat the oven to 210˚C. Place the lamb on a cutting board. Mix the rosemary, sumac, cumin, garlic and coconut oil in a small bowl, season it well and rub it all over the lamb. 2. Arrange the onion, garlic bulbs, and lemon quarters in a roasting pan. Add the lamb, stock and bay leaves, and season. Roast the lamb for 20 minutes at 210˚C, then reduce the heat to 170˚C, and continue roasting for another hour and a half. Add the olives just before the end of the roasting time. Remove the roasting pan from the oven and let the lamb stand, covered, for 10 minutes before you slice it. 3. To serve: Serve the lamb with sautéed leeks, and garnished with fresh bay leaves and thyme sprigs.