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Spiced roast lamb leg


Serves: 6
timePrep time: 30 mins
timeTotal time:
Spiced roast lamb leg
Recipe photograph by Martin Poole

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.'

Serves: 6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
350Kcal
Fat
19gr
Saturates
6gr
Carbs
2gr
Sugars
0gr
Fibre
0gr
Protein
43gr
Salt
3.9gr

Keshia Sakarah

Keshia Sakarah

Self-taught chef Keshia started out running pop-ups, with food from her Caribbean heritage, before opening her first permanent restaurant Caribe’ in Brixton, London
See more of Keshia Sakarah’s recipes
Keshia Sakarah

Keshia Sakarah

Self-taught chef Keshia started out running pop-ups, with food from her Caribbean heritage, before opening her first permanent restaurant Caribe’ in Brixton, London
See more of Keshia Sakarah’s recipes

Ingredients

  • a 1.75-2.25kg leg of lamb
  • zest and juice of 1 lemon
  • zest and juice of 1 lime
  • 2-3 spring onions, roughly chopped
  • 1 garlic bulb, cloves peeled
  • 15g parsley, chopped
  • 10g root ginger, finely chopped
  • a few sprigs of thyme, leaves picked
  • 1½ tbsp coarse salt
  • 2 tsp freshly ground black pepper
  • 1 scotch bonnet or 2 red chillies, roughly chopped
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • 3-4 tbsp olive oil

Step by step

Get ahead
Prepare the lamb to the end of step 5 the day before.
  1. Start this recipe the night before: place the lamb leg in a deep container and cover with cold water. Add half of the lime and lemon juice to the bowl, then set aside while you prepare the fresh green seasoning.
  2. In a pestle and mortar, or a blender, add the remaining citrus juices, the citrus zests, spring onions, garlic cloves, parsley, ginger, thyme, salt, pepper, scotch bonnet, ground spices and olive oil, then blend until smooth.
  3. Drain the lamb from the water and pat dry with kitchen paper, then score the skin by making diagonal cuts across the leg using a sharp knife. Place in a foil-lined roasting tin.
  4. Spoon the fresh green seasoning all over the meat, rubbing it into the scored parts to ensure it goes deep into the meat.
  5. Cover with a sheet of baking paper then foil, ensuring it is sealed tightly, then leave in the fridge to marinate overnight.
  6. When you are ready to roast, remove the lamb from the fridge and preheat the oven to 180°C, fan 160°C, gas 4.
  7. Slow-roast on the middle shelf (with the coverings on) for 2–2½ hours or until the meat starts to come away from the bone easily; it may take longer, depending on your oven.
  8. Once the meat is tender, remove the baking paper and foil then return to the oven to crisp up for a final 10 minutes. Leave to rest for at least 20-30 minutes before serving with your favourite sides.

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