2 tablespoons brown sugar
2 teaspoons ground cumin
½ teaspoon garam masala
Zest of 1 lemon
2 garlic cloves – finely diced
3 tablespoons olive oil
1 bone-in lamb leg
1 onion – cut into thick rings
1 cup beef stock
Large handful fresh mint
Large handful fresh parsley
1 small garlic clove – finely diced
1/2 cup olive oil
Juice of 1 lemon
Sea salt and cracked black pepper
To serve: pomegranate seeds to garnish
Preheat oven to 200 degrees Celsius. Combine the sugar, cumin, garam masala, lemon zest, garlic and olive oil in a bowl and stir well. Rub all over the lamb leg.
Lay the onion slices in the bottom of your roasting dish. Place the lamb leg on top. Cook for 25 minutes uncovered. Reduce the temperature to 150 degrees Celsius, pour the beef stock around the lamb (not on top) and cover tightly with tinfoil. Cook for 3 hours. Remove the tinfoil and cook for a final 30 minutes uncovered.
Pour off all the liquid from the bottom of the pan into a saucepan. Simmer for 15 minutes until reduced by half. Cover the lamb with tinfoil while you prepare the jus.
Blend together all the herb sauce ingredients until smooth. Season generously.
To serve: Place the lamb on a platter, pour the jus and then drizzle with some of the herb sauce. Garnish with pomegranate seeds. Serve additional herb sauce on the side for your guests.