Wood-Roast Indian Masala Butterflied Leg Of Lamb
- Boned leg of LAMB
- 1 tbsp corriander seeds.
- 1 tbsp CUMIN seeds.
- 6 cardaman pods.
- 2 tsp fennel seeds.
- 1 tsp fenugreek seeds.
- 5cm cinnamon stick, broken up.
- 6 cloves of fresh garlic, finely chopped.
- 2 thumbs of fresh GINGER, finely chopped.
- 2 tbsp coriander stem, finely chopped.
- 5 tbsp natural yoghurt.
- 2 tbsp vegetable oil.
- 6 cloves of garlic, finely chopped.
- Zest of 2 lemons.
- 4 tbsp rosemary oil (gently warmed olive oil infused with rosemary sprigs, garlic and peppercorns).
Toast the coriander, cumin, cardamom, fennel and fenugreek seeds with the cinnamon in a heated dry frying pan or skillet until lightly toasted and aromatic.
Grind to a course powder in your spice grinder or with a pestle and mortar.
Mix with the remaining marinade ingredients.
Using disposable gloves, RUB the marinade in to the lamb. Cover and refrigerate over night.
Cooking TIME 30-40 minutes.
Fire up your oven to approximately 300-350 C.
Make sure you take the lamb out of the fridge at least 45 minutes before you are ready to cook, giving it time to come up to room temperature.
Place the lamb on a lightly oiled oven tray, seasoning with salt and place in your oven. Make sure there is a good flame licking over the oven’s ceiling so that the lamb will seal quickly. Check the lamb regularly as it cooks. You will need to turn it 180 degrees after 4-5 minutes to stop it burning on the side closest to the fire.
Cook for a further 4-5 minutes until the meat has a good colour and then knock the flames back.
Pour a quarter of a pint of water into the tray with your lamb, thus stopping the tray from burning and keeping your lamb moist.
Cover the lamb with foil and carry on cooking for a further 20 mins. Test with a probe in the thickest part of the leg.
When your lamb has reached a core temperature of 50-55C, Leave it to rest for at least 20 minutes before carving, keeping it covered loosely so the steam can escape - otherwise it will carry on cooking and overcook.
These cooking times are approximate, as there are a number of variables. We recommend a temperature probe as an essential bit of kit to take the guesswork out of the job.