Spiced roast leg of lamb
You will need
For the marinade
zest and juice of 2 lemons
6 anchovy fillets in oil, chopped
1 heaped tsp cumin seeds
1 heaped tsp fennel seeds
small handful thyme, leaves stripped
1 mild red chilli, de-seeded and chopped
4 tbsp olive oil
sea salt and freshly ground pepper
For the roast
2kg New Zealand leg of lamb
6 ripe tomatoes, halved
2 fennel bulbs, cut into wedges
Preheat the oven to 200°C/400°F/Gas Mark 6.
Mix together all the ingredients for the marinade. Make a few small incisions over the lamb, season well and smother over most of the marinade, reserving 1 tablespoon.
Place the lamb in a roasting tray and put into the oven. After 10 minutes turn the oven down to 180°C and cook for a further 50 minutes.
Remove the lamb from the oven and add the fennel and tomatoes. Baste with the juices and top the tomatoes with the remaining marinade. Continue cooking for about 40 minutes until the lamb is cooked to your liking and the vegetables have softened and are lightly charred. The rule for roasting lamb is to allow 20 minutes per 500g, plus 20 mins for medium.
Cover and leave to rest for 15-20 minutes.
Carve and serve with the veg and some new potatoes and crusty bread.
Recipe courtesy of www.loveourlamb.co.uk
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