Ingredients
The following ingredients have 6 Servings
- 2kg / 4 lb lamb shoulder (bone in) or 1.7 kg / 3.5 lb butterflied lamb leg (Note 1)
- 3 garlic cloves (, minced)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground cardamon
- 1 tsp cayenne pepper ((1/2 tsp = not spicy))
- 2 tsp smoked paprika ((ordinary also ok))
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup / 65 ml extra virgin olive oil
- 2 - 3 tbsp / 40 - 60 ml lemon juice
- 2 cups / 500 ml water
Instruction
- Preheat oven to 180C/350F (standard) or 160C/320F (fan forced / convection).
- Place Paste ingredients in a bowl, starting with 2 tbsp lemon juice, and mix. It should be a wet paste that can be slathered onto the lamb (see video).
- Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 24 hours (not mandatory, I usually skip).
- Position the lamb with the fat side up. Pour water around, cover tightly with foil.
- Roast 3 hours, removing from the oven 2 - 3 times to spoon over pan juices (ie baste).
- Remove foil. Meat should be tender - check with 2 forks.
- Baste again, then return to oven for 30 minutes to get a nice crust.
- Remove lamb from roasting pan - reserve juices.
