Although this spice-roasted lamb takes 5 hours to slow-roast, hands-on time is minimal! You simply arrange everything in a casserole dish, pop it in the oven and walk away for 5 hours. You can prepare the lamb in the dish up to 2 days ahead, store covered in the fridge and then roast on the day you plan to serve it.
Spice-roasted lamb with mint pomegranate and lemon served with herbed yoghurt and flatbreads
- 1 x 2kg – 2,5kg leg of lamb, with bone in
- 7,5ml (1½ tsp) cumin seeds
- 7,5ml (1½ tsp) coriander seeds
- 7,5ml (1½ tsp) fennel seeds
- olive oil, to drizzle
- 4 peeled and halved garlic cloves
- large handful fresh rosemary sprigs
- large handful fresh thyme sprigs
- 1 onion, sliced
- 500ml (2 cups) lamb/beef stock
- 250ml (1 cup) red wine
- salt and freshly ground black pepper, to taste
- 500g double-cream yoghurt
- handful fresh dill, chopped
- handful fresh flat-leaf
- parsley, chopped
- juice and zest of 1 lemon
- handful pomegranate rubies
- fresh mint leaves
- chargrilled flatbread/naan
- lemon wedges, to squeeze
For the lamb roast, preheat the oven to 160°C. Place your leg of lamb in a large casserole dish with a lid and, using a sharp knife, slash the skin a few times.
Grind the cumin, coriander and fennel seeds roughly with a pestle and mortar, tip the spices over the lamb skin and drizzle with a little olive oil. Rub the spices into the skin, then arrange the garlic cloves and rosemary sprigs in the slashes on the lamb skin.
Sprinkle the fresh thyme sprigs, onion, lamb or beef stock and the red wine around the lamb. Season to taste. Pop the lid on your casserole dish and roast in the preheated oven, 5 hours.
While the leg of lamb roasts, make your herbed yoghurt by combining all of the ingredients in a serving bowl. Stir through and set aside until needed.
When you take the lamb out of the oven, the meat should be lovely and tender. Sprinkle with pomegranate rubies and fresh mint leaves, and slice the lamb. Serve with the flatbread or naan, herbed yoghurt and lemon wedges for squeezing.