Succulent leg of lamb

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

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.