Aromatic Leg of Lamb with Herbed Skordalia
Serves: 8-10
INGREDIENTS
Lamb
1 boned and butterflied leg of lamb approx 1.5-2kg
Marinade
Juice and zest of 2 lemons
2 tablespoons grated ginger
1 tablespoon cumin seeds, toasted and ground
2 teaspoons cinnamon
3 cloves garlic, crushed
3 tablespoons olive oil
Sea salt and freshly ground pepper
METHOD
Combine the marinade ingredients, seasoning well with salt and freshly ground pepper.
Place the lamb in a baking dish and coat well with the marinade. Cover and refrigerate for at least 2 hours or up to 24 hours.
Pre-heat the oven to 225ºC and allow the lamb to return to room temperature for half an hour before cooking.
Roast the lamb for 15 minutes, turn over, and cook for another 10 minutes [this should give you lamb that is pink but not rare] or until cooked to your liking.
Remove from the oven and cover loosely with a clean tea towel [place a sheet of baking paper underneath if desired, but do not wrap tightly] and allow to rest for at least 10 minutes before slicing. Serves 8-10
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.