Slow Roasted Lamb With Middle Eastern Spices

Anything that takes four hours to cook sounds like too much effort, right? Wrong. This recipe is just so, so easy because your oven does all the work.



2 cloves Garlic

1 teaspoon whole peppercorns

Middle Eastern spice mix

2 bay leaves

1 tablespoon of brown sugar

1 tablespoon of oil, and 1 of vinegar, lemon juice or Verjuice

1 teaspoon dried thyme

1 leg of lamb


Blend all the above ingredients (except for the lamb!) in a spice grinder to make a paste. Lavish the paste onto the leg of lamb, which has been placed in a baking tray. Cook in a preheated oven at 180 degrees (C.) for 30 minutes then turn the heat right down to 120 degrees (C.) and continue to cook for 4 hours. If lamb is looking too cooked too soon, turn the heat down a little more and cover lamb with foil. Take the foil off for the last 30 minutes in the oven. Cover again with the foil, and allow to rest for 10 minutes before serving.



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