Roast Leg of Lamb with Moroccan Spices

Ingredients:

100g unsalted butter, at room temperature
6 garlic cloves, minced
3 tbsp fresh ginger, grated
1 tbsp paprika
1 tbsp ground cumin
2 tsp ground coriander seeds
3kg leg of lamb
sea salt, to taste
250ml dry red wine
80g fresh mint leaves, coarsely torn
170ml raspberry vinegar
110ml rice wine vinegar
65g sugar
freshly-ground black pepper, to taste

Method:

Combine the butter, ginger and garlic in a small bowl then mash with a fork until thoroughly combined to a smooth paste then add the spices and black pepper and mix once more. Trim off any excess fat from the lamb then make about twenty 3cm deep cuts in the meat with the tip of a sharp paring knife. Rub the lamb with the butter paste, making certain to push it deep into the incisions.

Transfer the meat to a roasting tin and sprinkle with sea salt. Pour the wine into the base of the pan then transfer to an oven pre-heated to 180°C and roast for about 90 minutes (for medium rare). Baste occasionally with the pan juices during the cooking time.

While the lamb is roasting prepare the sauce. Combine the mint and the vinegars in a small bowl. Stir in the sugar and season with black pepper. Set aside at room temperature for the flavours to mellow.

When done, remove the lamb from the oven and set aside to rest for 15 minutes (cover with foil). Slice the lamb and arrange on a serving plate. Spoon some of the pan juices over the lamb and serve accompanied by the mint sauce.