This Palm Sunday we're celebrating with a succulent spiced roast leg of lamb! Take a look...
Serves 4-6
Prep Time: 20 mins
Cook Time: 1 hour and 40 mins
Ingredients:
2 kg leg of lamb
2 tbsp. of Adam’s Original Chilli Infused Organic Extra Virgin Olive Oil
½ tsp. of grated ginger
2 crushed garlic cloves
½ juice from lime
1 tsp. of paprika
1 tsp. of ground cumin
1 tsp. of turmeric
1 tsp. of Dried Ring of Fire chilli, crushed into flakes
1 tsp. of fennel seeds, lightly crushed
A pinch of salt
½ tsp. of crushed black pepper
2 cups of white wine
100g of new potatoes
1 courgette, sliced
3 large carrots, sliced
2 white onions, chopped
Fresh sprig of rosemary
Method:
- Rub the Adam’s Original Chilli Infused Olive Oil all over the lamb joint, then mix together the spices (paprika, ginger, cumin, turmeric, Dried Ring of Fire chilli flakes, fennel seeds, salt, pepper) and dust over the leg. Ensure you rub in the mixture well.
- Roast the lamb in the oven for 30 minutes at 220C, then take out and add the garlic cloves, potatoes, courgette, carrots and onions to the baking tray around the leg. Squeeze the lime over and return to the oven for another hour. Keep checking it to ensure it does not dry out. You may need to turn the lamb over halfway through and ensure the veggies get an even cooking. You can add the white wine if you feel it is too dry, or if you fancy adding it anyway!
- Remove the lamb from the oven once cooked and allow to rest for half an hour. Ensure the veggies are all cooked through and season with a pinch of salt.
- Serve the leg on a platter, finished off with a fresh sprig of rosemary. We think this is the perfect family meal to welcome in springtime!