Boneless Roast Leg of Lamb

What you’ll need

Ingredients

• 1 boneless leg of lamb
• 1 heaped tsp cumin seeds
• 1 heaped tsp fennel seeds
• 1 level tsp carom seeds
• 1 heaped tsp cumin powder
• 1 heaped tsp coriander powder
• 1 heaped tsp chilli powder
• 1 tsp turmeric powder
• 2 tsp salt
• 3 medium onions
• 1 bulb garlic
• 400ml beef or chicken stock
• 4-5 tbsp olive oil
• Rosemary (optional)

Step by step

Method

1. Crush the cumin, fennel and carom seeds in a pestle and mortar.
2. Add the dry spices to the crushed seeds and mix.
3. Rub the spice mixture all over the lamb.
4. Marinate overnight in the fridge, or for at least 3-4 hours if possible.
5. Cut the onions into quarters, separate the garlic cloves and arrange them on an oven tray with rosemary if using.
6. Place the lamb on top of the onion and garlic so it is slightly raised.
7. Pour the stock into the tray and drizzle the lamb with olive oil.
8. Cover tightly with aluminium foil.
9. Roast at 170°C for 4-5 hours.
10. After about 2 hours, baste the lamb with the juices from the tray.
11. Check after 3 hours and continue cooking until the meat is tender enough to pull apart.
12. Serve with roast potatoes, vegetables and gravy made from the roasting juices.