Aromatic Leg of Lamb with Herbed Skordalia
Serves: 8-10
INGREDIENTS
Lamb
1 boned and butterflied leg of lamb approx 1.5-2kg
Marinade
Juice and zest of 2 lemons
2 tablespoons grated ginger
1 tablespoon cumin seeds, toasted and ground
2 teaspoons cinnamon
3 cloves garlic, crushed
3 tablespoons olive oil
Sea salt and freshly ground pepper
METHOD
Combine the marinade ingredients, seasoning well with salt and freshly ground pepper.
Place the lamb in a baking dish and coat well with the marinade. Cover and refrigerate for at least 2 hours or up to 24 hours.
Pre-heat the oven to 225ºC and allow the lamb to return to room temperature for half an hour before cooking.
Roast the lamb for 15 minutes, turn over, and cook for another 10 minutes [this should give you lamb that is pink but not rare] or until cooked to your liking.
Remove from the oven and cover loosely with a clean tea towel [place a sheet of baking paper underneath if desired, but do not wrap tightly] and allow to rest for at least 10 minutes before slicing. Serves 8-10
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.