Recipe Ingredient
- 1 leg of lamb (semi-boneless l, trimmed of excess fat, at room temperature, 3kg)
- 1 tbsp ground coriander
- 2 tsp cumin
- 2 tsp paprika or chilli powder
- 1 tsp natural salt
- 1 tsp freshly ground black pepper
- 500 ml water (2 cups)
- Crust:
- 1 cup flat-leaf parsley leaves (packed)
- 4 cloves garlic (large)
- 2 cup bread crumbs (coarse from about 4 slices old bread)
- 2-3 tbsp olive oil
- Sauce:
- 2 cups flat leaf parsley
- 1 cup fresh mint leaves
- 6 stalks spring onions
- 2 tbsp honey
- 2 tbsp lemon juice
- 1/3 cup olive oil
- salt and pepper to taste
Instructions
- To season lamb: Place the leg of lamb, fat side down, on work surface. Cut the meat partially away from the bone on each side, leaving the bone attached to the bottom.
- In a small bowl, combine the coriander, cumin, paprika, salt and pepper. Rub half of the spice mixture all over the inside of the meat.
- Roll the meat back onto the bone tightly and tie at intervals with kitchen string. Rub the remaining spice mixture all over the lamb. Set lamb aside.
- To prepare crust: In a food processor, pulse parsley leaves and garlic until coarsely chopped. Place in a bowl and add bread crumbs and 2 to 3 tablespoons of olive oil just to moisten. Do not over mix; mixture should be loose. Set aside.
- To roast: Preheat the oven to 200°C. Add water to the roasting pan. Place the seasoned lamb on a rack, fat side up, and place in the roasting pan with the water. Place in the oven and roast for 20 minutes or until it starts to brown on all sides.
- Carefully turn lamb over and pat the crumb mixture on top. Some will fall to the bottom of the pan.
- Reduce temperature to 175°C and continue cooking for another 1 to 1½ hours for medium rare, or until thermometer registers 55°C in the thickest part of the leg without touching the bone. Remove from the oven, tent with foil and allow it to rest for 10 minutes before carving.
- To prepare sauce: In a food processor, puree all the sauce ingredients until almost smooth. The sauce should be the consistency of a thick vinaigrette. Taste and adjust seasoning as needed. The sauce should have a mild mint taste with a mild citrus finish.
- To substitute with a boneless leg of lamb, brown lamb on all sides in a large skillet, about 15 minutes total, depending on size. Pat crust on top and transfer to a preheated 200°C oven. Cook for about 25 to 30 minutes for medium-rare (internal temperature of 50-55°C). Let rest before slicing.
