Moroccan roast leg of lamb
6/8/2010
Serves 8
Ingredients
| 1 | Leg of lamb |
| 10 fillets | Anchovies, cut into thin strips (reserve anchovy oil) |
| 1 | Lemon, peeled and cut into thin strips |
| 10 | Mint leaves |
| ¼ cup | Liquid honey, warmed in the microwave |
| 2 tbsp | Sumac powder |
| 1 tbsp | Moroccan seasoning |
| 1 to taste | Sea salt flakes |
Directions
- Preheat oven or hooded barbecue to 195C.
- Line a roasting dish with foil and spray heavily with oil.
- Lightly cut the lamb skin in a criss-cross pattern, turn over and make approximately 10 incisions in and around the bone area.
- Insert two anchovies, two lemon strips and one mint leaf in each incision.
- Turn the lamb back over, rub in the anchovy oil and pour over the honey.
- Season with the sumac, Moroccan spice and sea salt.
- Place in the oven or barbecue and roast for 15 minutes, then drop the heat to 155C and continue for approximately one hour.
- Remove the lamb on to a cooling rack and rest for 20 minutes.
Wine Match
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