Neven Maguire's Fragrant Slow Roast Leg of Lamb Recipe 2015

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

Peel the garlic and place it in a mortar and pestle.

Add lemon zest to the mortar with the garlic.

Add ground cumin and sweet paprika to the mixture.

Chop fresh thyme and rosemary finely and add to the mortar.

Add a little olive oil and pound the mixture to create a paste, leaving some texture from the garlic.

Pierce the leg of lamb with a knife to create incisions for the marinade to penetrate.

Place the lamb in a roasting bag or plastic bag without seasoning it.

Spread the marinade over the lamb using the back of a spoon, ensuring it is well coated.

Seal the bag and refrigerate the lamb overnight to marinate.

After 24 hours, prepare to roast the lamb by preheating the oven to 180°C (356°F).

Slice waxy potatoes thickly and place them in a tray.

Tear fresh rosemary and thyme by hand and drizzle olive oil over the potatoes.

Season the potatoes with salt and black pepper.

Remove the lamb from the marinade bag and season it with salt and pepper.

Drizzle olive oil over the lamb and place it on top of the potatoes in the tray.

Wrap the tray tightly with parchment paper and then with tin foil to create a parcel.

Place the tray in the preheated oven and roast for 2 hours.

After 2 hours, unwrap the parcel to allow the lamb to get color and crispiness.

Prepare a Greek-style salad by mixing olive oil and red wine vinegar in a bowl, seasoning with salt and pepper.

Slice red onions thinly and add them to the dressing.

Add halved cherry vine tomatoes, cucumber, quartered olives, torn flat leaf parsley, and baby spinach leaves to the salad.

Mix the salad ingredients carefully to combine.

Prepare a mint and cumin yogurt by mixing natural yogurt with lemon juice, ground cumin, chopped fresh mint, salt, and pepper.

Serve the lamb at the center of the table, slightly pink, with the Greek salad and yogurt dressing on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens