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Slow Roast Leg of lamb with Moroccan Spices

1 Leg of Lamb
12 Cardomum Pod
2 tsps Coriander Seeds
2 tsps. Ground Cumin
2 tsps Paprika
4 Cloves Garlic
2 tablespoons Olive oil
You will need a pestle and mortar (or a wooden bowl and the end of a rolling pin)

Put the Cardomum in the bowl and crush until all the black seeds are free of the pods.
Discard the pods.
Add the Coriander to the bowl and crush these together until they are a coarse powder.
Add the Cumin and the Paprika and the garlic cloves and continue bashing until you get a rough paste.
Then work in the olive oil.
You should have a soft spreadible paste, if it is stiff add a little water.
Set the oven to Gas 2 , 150C, 300F.
Prick the lamb all over with a fork (this is to help the spices to penetrate).
Rub all the paste well into the lamb.
Put this into a roasting tin and cover with a dome of tin foil.
(Try not to have the tin foil touching as the spices can eat through it)
Cook for 2 hours at this temperature.
The lamb should be very soft and falling off the bone.
It will carve in chunks rather than slices.
The pan juices will make a delicious gravey.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef