All I can say about this is wow wow wow. This was so delicious, juicy, moist and the marinade was so tasty. Lamb can take on strong flavours so I really made the most of that and really went for it. Don’t worry if you think the black bits look burnt they don’t taste it, the rub has just caramelised. The leftovers are also stunning adding flavour to whatever you use them for like this lamb hotpot.
- Whole bone in leg of lamb
For the Rub
- 2 star anise
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 12 cardamom pods
- 2 tsp sweet smoked paprika
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp hot smoked paprika
- 1 tsp sea salt
- 1 tsp fresh black pepper
- 1 tsp garlic granules
- 2 tsp dried oregano
- 1 tsp garlic and ginger paste
- 3 tbsp tamarind paste
- 1 tbsp runny honey
- 4 banana shallots, peeled and halved
- Preheat oven to 200 degrees fan.
- Heat a dry frying pan over a medium heat. Add the star anise, cumin seeds, coriander seeds and cardamom pods. Dry fry for about 1-2 minutes or until fragrant. Bash the cardamom pods and remove the seeds, discard the shells. In a grinder blitz the star anise, cumin seeds and coriander seeds. Put in a bowl.
- Add the rest of the ingredients (apart from shallots)to the bowl and give it a good whisk to combine.
- Score the lamb in a crisscross pattern. Add a big spoonful of the marinade and really rub it all over and into the cuts. Add the rest of the marinade and spread to form a crust.
- Add the shallots to a baking dish. Place the lamb on top. Back uncovered for 15 minutes.
- Turn oven down to 150 degrees. Cover the lamb with foil return back to the oven and slow roast for 3 1/2 hours. Leave to rest for 20 minutes. Enjoy 😊
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