Spicy ‘every day should be Christmas’ leg of lamb

By admin
20 December 2010

Serves 8-10.

2 kg leg of lamb, on the bone

15 ml (1 T) cumin seeds

15 ml (1 T) coriander seeds

15 ml (1 T) crushed dried chillies

15 ml (1 T) ground ginger

15 ml (1 T) freshly ground black pepper

15 ml (1 T) sea salt

30 ml (2 T) brown sugar

125 ml (½ c) chopped fresh parsley

150 g STORK SPREAD, softened

125 ml (½ c) meat stock

Preheat the oven to 200 °C.

Lay the meat on a clean surface and make shallow cuts across the flesh with a sharp knife.

Heat a large, heavy-based dry pan and toast the cumin, coriander, chillies, ginger and pepper until fragrant.

Remove from the heat and add the salt, sugar and parsley.

Beat the Stork Spread until light and add the spice mixture.

Beat well.

Spread the spice paste all over the meat, getting it into the cuts and rubbing it in well.

Put the meat in a large baking bag and add the stock.

Put the bag in a large roasting pan and bake for 30 minutes for every 500 g until tender and juicy.

Leave to rest in the bag for 10 minutes.

Preheat the oven grill.

Remove the meat from the bag and place on a lined baking tray.

Place under the hot grill until crisp.

Pour the pan juices into a small saucepan and reduce.

Serve with the meat.

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