Bone-in Leg of Lamb
Ingredients
- ½ tsp saffron strands
- 1 Tbsp (15ml) cumin seeds
- 1 Tbsp (15ml) coriander seeds
- ½ tsp (3ml) grated whole nutmeg
- 8 cloves garlic
- ⅓ cup (80ml) olive oil
- Salt and milled pepper
- 2.5kg leg of lamb, bone in
- 1 cup (250ml) vegetable stock
- 2 cups (500ml) red wine
- 1½ Tbsp (22ml) honey
- Chimichurri:
- ½ cup (125ml) olive oil
- 3 Tbsp (45ml) red wine vinegar
- 2 punnets (40g) fresh parsley, finely chopped
- 3 cloves garlic, finely minced
- 1 red chilli, deseeded and finely chopped
- ½ tsp (3ml) dried origanum
- For serving:
- 2 onions, quartered
- 300g vine tomatoes
- Fresh basil
Method
- Preheat the oven to 220°C.
- Place the saffron in 1 Tbsp (15ml) of water and allow to steep.
- Heat a pan on medium heat and toast the cumin and coriander seeds for about 3 minutes, or until fragrant.
- Place the saffron and its steeping water, cumin and coriander seeds, nutmeg, garlic and olive oil in a blender and blend until smooth. Season.
- Place the leg of lamb in an oven tray and rub with the spice rub.
- Add stock and red wine and roast for 20 minutes.
- Lower the temperature to 180°C, cover with foil and cook for another 1½ to 2 hours.
- Remove the foil and add onion quarters and vine tomatoes. Roast open for another 30 minutes, or until golden brown.
- To make a gravy, transfer the liquid in the roasting pan to a small pot and add the honey. Reduce over high heat until thickened.
- For the chimichurri, combine olive oil, red wine vinegar, parsley, garlic, chilli and origanum. Season.
- Garnish the lamb with onions, vine tomatoes and basil and serve with chimichurri and gravy.
