Saturday, May 10, 2008
Leg of Lamb Roasted with Spices
Friends of ours in Hong Kong used to have a Sri Lankan helper who cooked the most amazing whole leg of lamb in spices and it was divine. I am trying to recreate it.
You will need:
A large leg of lamb (2 kg)
1 tbsp cumin seeds
2 tsp coriander seeds
2 tsp fennel seeds
2 tsp black peppercorns
3-4 cloves of garlic
2 green chillis chopped fine
330ml Greek or fresh yoghurt
3-4 onions, peeled and finely sliced
In a dry frying pan gently toast the cumin, fennel and coriander seeds. Put into a mortar & pestle with the peppercorns and crush. Remove the spices and then crush the garlic and chilli with a pinch of salt in the m&p.
Stir both mixes into the yoghurt.
With a small sharp knife make a number of incisions all over the leg of lamb, give it a really good going over. Then pour the yoghurt mixture all over and really work it into all the incisions with your hands and fingers. Put into a dish cover with cling film and leave to marinade for at least 8 hours.
Place a long roll of silver foil over a baking dish. Place the thinly sliced onions on the bottom, place the lamb on top and then wrap the foil over it all. Put the lamb into a hot (400F/200C) oven and cook for one and a half hours. Then open the foil package up and cook for a further 30 mins.
To serve this dish get the largest platter you have and spread out a heap of beautifully cooked golden pilau rice. Place the lamb in the middle, sprinkle with chopped fresh coriander and take to the table along with a very sharp carving knife. Everybody can help themselves and as the meat is carved all the yummy juices will soak into the rice.