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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.