Spiced roast lamb leg
'This roast lamb leg was something my family usually ate on special occasions or sometimes for Sunday dinners,' says chef Keshia. 'As I learned to cook, this was a dish I’d regularly watch being made, and would eventually make with my grandmother. It would cook on low while we were at church (my grandad was left to keep an eye on it, while also preparing the rest of the vegetables to have with it). After church, we’d take it out of the oven to rest, using the meat juices for gravy, and prepare the rest of the meal, which was usually rice and peas, roast potatoes and greens.'
Recipe by Keshia Sakarah
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Serves: 6
