A whole leg of organic lamb (bone in)
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp chilli flakes
1 tsp sweet paprika
1 tsp sea salt
5 crushed garlic cloves
1cm piece of fresh ginger
- Heat a dry frying pan over a medium flame until hot. Add all of the whole and toast for a few minutes until their aromatic oils are released. Be very careful not to burn them.
- Remove the spices from the heat and grind them into a fine powder in a pestle and mortar. If you don’t have a pestle and mortar, place the spices in a bowl and use the back of a spoon to crush them.
- Add the chilli flakes, sweet paprika and sea salt, grinding until you have a smooth powder. Add the garlic and ginger and pound them to a paste.
- Add the olive oil to the spices, mixing well to combine.
- Place your leg of lamb in a roasting dish and rub the paste over the skin, making sure it get into all the nooks and crannies and is evenly spread. Cover the leg with cling film and put it into the fridge for 4 hours to let the flavours sink in. For the best results, let it rest overnight.
- Remove the lamb leg from the fridge 30 minutes before cooking to allow it to come to room temperature. Pre-heat your oven to 180°C.
- Place the leg of lamb in the oven and cook for 1 hour and 20 minutes. When it’s done, wrap it in foil and cover in a tea towel to let it rest before carving.