SLOW ROASTED SPICED LAMB

SERVES 6 PREP 20 MINS + MARINATING + RESTING COOK 4 HOURS 20 MINS

✦ ¹⁄ 3 cup lemon juice, plus 1 lemon extra, , cut into chunks ✦ 2 tbsp olive oil ✦ 2 garlic cloves, crushed ✦ 2 tsp dried mint ✦ 1 tsp ground cumin ✦ ½ tsp mixed spice ✦ 2kg leg of lamb, bone in ✦ 2 red onions, cut into wedges ✦ 6 medium potatoes, peeled, in 3cm chunks ✦ rocket leaves, fresh mint, to serve

1 In a bowl, combine juice, oil, garlic, dried mint and spices. Season well. Massage mixture into lamb. Marinate 2 hours or overnight.

2 Preheat oven to 160°C. Line a roasting pan with baking paper.

3 Spread onion over pan. Place lamb on top and pour over marinade. Bake 2½ hours.

4 Add potato to pan. Scatter over extra lemon chunks. Bake a further 1½ hours. Transfer lamb to a plate. Rest, covered loosely with foil, 20 mins.

5 Meanwhile, increase oven temperature to 200°C. Bake potato and onion a further 15-20 mins. Serve lamb with roast vegetables, pan juices, rocket and fresh mint.

“Effortless and so impressive, this is my favourite dinner party go-to.” Sarah Murphy, Food Editor