6 - 8 servings
Once prepared this is the easiest and tasty way to enjoy lamb, just need to be organised well in advance.
Pre-heat oven to 150c fan 130°c -300°f -Reg 3
Place lamb on 2 sheets of baking paper
Make incisions in lamb skin and add garlic slices
Mix oil, lemon juice, spices and seasoning
Rub oil mixture over leg of lamb
Wrap lamb in tight parcel - add more baking paper if required to seal the joint for roasting
Marinate 1 hour at least - if possible, overnight.
Put in roasting tin in the oven (rest bone end on tray so juices run into the meat)
Cook for 3 hours
Remove paper for approx. 20 minutes to brown
Leave to rest of 30 minutes.
Make sure the paper is fully coving the lamb so it steam/roasts and doesn’t dry out.
Steamed seasonal vegetables – there are potatoes in the casserole but you could add some mashed sweet potatoes
Leg of lamb
6 Garlic cloves – sliced
2 lemons – squeezed
Dill chopped (good helping!)
2 tspn ground cinnamon
2 tspn ground cumin
1 tspn dried oregano
Salt and pepper