Ideal dish to serve on a Sunday or on a special day when the whole family are together.
Suitable for: Gluten free, Dairy free, Egg free
Prep: 30 mins, Cooks In: 4-5hrs
1 boneless leg of lamb
1 heaped tsp cumin seeds
1 heaped tsp fennel seeds
1 level tsp carom seeds
1 heaped tsp cumin powder
1 heaped tsp coriander powder
1 heaped tsp chili powder
1 tsp turmeric powder
2 tsp salt
3 medium sized onions
1 bulb garlic
400 ml stock beef/chicken
4-5 tbsp olive oil
Rosemary herb – optional
Crush all seeds in a pestle and mortar
Add all dry spices to crushed seeds and mix
Rub this mixture onto the leg of lamb
Leave this to marinade overnight in fridge or 3 to 4 hours if possible
Cut onions into quarters, separate garlic and line this onto oven tray with rosemary
Place leg of lamb on top of the onion and garlic so that it is raised
Add the stock into the tray
Drizzle the olive oil onto the lamb
Cover with aluminium foil
Place in oven at 170 degrees for 4 to 5 hours.
After 2 hours remove from the oven and with a tablespoon take some of the juices and pour over the lamb.
Check after 3 hours to see if the meat is cooked and can be pulled apart
Serve with roast potatoes, vegetables and gravy made of the juices from the lamb. Tasty!