Moroccan Spice-rubbed Leg of Lamb

Ingredients:

Zest from 2 lemons Julienned
1 tsp ground turmeric
120ml Fresh lemon juice
1/4 tsp Cayenne pepper
120ml Honey
3kg Boneless leg of lamb, rolled and tied
2 tsp coriander seeds, cracked
1 tsp Ground cardamom
1 Whole unpeeled head garlic halved horizontally
1 tsp ground cumin
1 tsp Cinnamon
Salt and freshly-ground black pepper to taste
1 tsp Paprika
2 tbsp Olive oil

Method:

Preheat oven to 180°C (350°F/Gas Mark 4). In small saucepan of boiling water, blanch the lemon zest until softened and pale, about 10 minutes. Drain and transfer to a small bowl. Stir in the lemon juice and honey.

In a small frying pan, combine coriander, cardamom, cumin, cinnamon, paprika, turmeric and cayenne. Toast the spices over high heat, stirring frequently, until fragrant, about 1 minute.

Light grill or heat a frying pan. Rub the lamb all over with the cut sides of the garlic. Coat well with the toasted spices. Season with salt and pepper and brush with the oil. Grill the lamb over moderate heat until well-browned all over, about 5 minutes per side.

Transfer the leg of lamb to a roasting pan and roast in the oven for 105 minutes. Brush the lamb liberally with the honey-lemon sauce and roast for about 15 minutes longer for medium-rare meat.

Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes before carving. Pour the pan juices into a sauceboat and serve alongside the lamb.

Leftovers from this dish make a great meal if shredded and packed in pitta bread with a yoghurt–cucumber dressing.