1 boned and butterflied leg of lamb approx 1.5-2kg
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
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