4tsp fenugreek seeds, dry-toasted and crushed using a pestle and mortar
3tbsp rose harissa
3 kaffir lime leaves
2tsp ground turmeric
4 large garlic cloves, crushed
zest and juice 1 unwaxed lime
2tbsp ghee or vegetable oil
Method
Line a large baking tray with
baking paper. Combine the
marinade ingredients in a bowl,
season generously with salt and
pepper, then blend together to form a smooth paste. Cut 3
slashes on the top of the lamb
leg and a couple more on the
underside of the joint. Place the
meat on the prepared baking tray,
then massage the paste into the
meat, especially the slashes and
bone areas. Leave the meat to
marinate in the fridge overnight or, if you are pushed for time,
for a minimum of 1 hour.
Preheat the oven to 220C/
425F/Gas 7. Put the lamb in the
oven and immediately reduce
the temperature to 190C/375F/
Gas 5. Roast for about 1 hour, or
until the flesh takes on a nice pink
colour. If you prefer your lamb
slightly more cooked, increase the
cooking time by 20 minutes.
You can also slow-cook this
joint at 180C/350F/Gas 4 for 4
hours – check after 3 hours and,
if necessary, cover the meat with
kitchen foil to prevent burning.
Cover the leg of lamb loosely
with kitchen foil and leave to rest
for 10 minutes before serving.
Recipes taken from Feasts by Sabrina Ghayour, photography by Kris Kirkham. (Mitchell Beazley, £25).
