Roast Leg of Lamb

Roast Leg of Lamb~Lamb Shawarma


2 tsp black peppercorns

5 cloves

1/2 tsp cardamom pods

1/4 tsp fenugreek seeds

1 tsp fennel seeds

1 tbs cumin seeds

2 star anise

1/2 a cinnamon stick

1/2 a nutmeg grated

1/4 tsp ground ginger

1 tbsp sweet paprika

1 tbs sumac

3.4 tbsp Maldon Sea Salt

25 grams freshly grated ginger

3+ garlic cloves

40 grams chopped coriander stems and leaves

60 ml lemon juice

120 ml groundnut oil

1 leg of lamb with the bone, about 2.5-3kg


Put the first 8 ingredients in a cast iron pan and dry-roast on medium – high heat for a minute or two until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ginger and paprika too for a few seconds just to heat them, then transfer to a spice grinder. Process to a uniform powder. Transfer to a medium bowl and stir in all the remaining ingredients, except for the lamb.

Use a small sharp knife to score the leg of lamb in a few places making 1.5cm deep slits through the fat and meat to allow the marinade to seep in. Place in a large roasting tin and rub the marinade all over the lamb. Use your hands to massage the meat well. Cover the tin with foil and leave aside for at least a couple of hours or, preferably chill overnight.

Preheat the oven to 170C or 150C in a stove with a fan

Put the lamb in the oven with it’s fatty side facing up and roast for a total of 4.5 hours, until the meat is completely tender. After 30 minutes of roasting add about a cup of boiling water to the pan and use this liquid to baste the meat every hour or so. Add more water as needed, making sure there is always about half a centimeter in the bottom of the tin. For the last 5 hours, cover the lamb with foil to prevent the spices from burning. Once done remove the lamb from the oven and leave it to rest for 10 minutes before carving and serving.