Spice Rubbed, Slow Roasted Leg of Lamb
Photography Nick Tresidder.
For this dish, ask your butcher to French trim the bone of the lamb leg. This gives the lamb a much smarter look. Slow cooked lamb like this is not pink in the centre, but is so meltingly tender it can be pulled off the bone with a fork.
Serves: 8-10
INGREDIENTS
2 kilogram leg of lamb, French trimmed
4 red onions
3 bay leaves
juice of 1 orange
Spiced Butter
50 grams butter
3 cloves garlic, crushed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon paprika
1⁄2 teaspoon turmeric
1 teaspoon salt
finely grated zest of 1 orange
freshly ground pepper
Mustard Sauce
1 cup thick plain yoghurt
2 teaspoons Dijon mustard
2 cloves garlic, crushed
2 tablespoons shredded mint
METHOD
Spiced butter: Combine the butter with the other ingredients and season with freshly ground pepper. Cut a few deep incisions in the meat with a sharp knife.
Push a little of the spiced butter into each incision then spread the remaining butter over both sides of the lamb.
Leave for at least an hour or refrigerate, covered, overnight. Bring back to room temperature before cooking.
Lamb: Preheat the oven to 220oC. Place the lamb in a lightly oiled roasting dish. Peel and halve the onions through the root and place in the pan along with the bay leaves. Season the onions and pour over the orange juice and 1⁄2 a cup of water.
Cover tightly with foil and place in the oven. Immediately reduce the temperature to 160°C and cook the lamb for 3 hours.
Transfer the lamb, onions and bay leaves to a platter, cover lightly and rest for 15 minutes. Tilt the roasting dish and spoon off the excess oil from the cooking juices.
Mustard Sauce: Combine the ingredients in a bowl and season to taste.
To serve: Place the lamb on a serving platter and surround with the onions and bay leaves. Reheat the pan juices and drizzle over the lamb.
Serve with the mustard sauce and lemon wedges. Serves 8-10 as part of this menu
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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.