This recipe puts a unique twist on a classic roast lamb by infusing it with a flavorful spice marinade after cooking, resulting in a delicious, moreish crust. Served with refreshing and vibrant salads, this dish is ideal for effortless entertaining.
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour
Ingredients
2.5-3 kg Amelia Park lamb roast, bone-in
2 tsp cooking salt
3 Tbsp olive oil
Baharat Marinade
4 garlic cloves, peeled
2 preserved lemon quarters, rinsed, flesh discarded, rind finely chopped
2 Tbsp baharat spice blend
1 Tbsp sumac
70 ml olive oil
Pickled Onion & Cucumber Salad
100 ml white wine vinegar
1 tsp caster sugar
100ml boiling water
1 red onion, thinly sliced
2 lebanese cucumber, sliced
Herbed Cous Cous
1 1⁄2 cups cous cous, cooked per packet instructions
1 cup mixed herbs, finely chopped (we used mint and parsley)
1 tin chickpeas, drained and rinsed
1 preserved lemon quarter, rinsed, flesh discarded, rind finely chopped
1 pomegranate, seeds removed
1 lemon, juiced
2 Tbsp olive oil
Salt and pepper to taste
Method:
- Preheat oven to 220°C then drop to 180°C
- Take the lamb out of the fridge at least 1 hour before roasting.
- Place lamb leg in a roasting pan. Coat with olive oil and season with salt and pepper. Roast
lamb for 20 minutes at 220°C. Turn the oven down to 180°C and roast for a further 1 hour – 1 hour 15 minutes (depending on size) or until the internal meat temperature reaches 53°C for medium rare (see notes below). Check initially at 45 minutes – everyone’s oven is different! 3. Meanwhile for the Baharat spice marinade, place all ingredients in a small saucepan and gently
heat until garlic is cooked and fragrant. Set aside. - Rest – remove lamb from the oven. Transfer lamb to plate, spoon over marinade, then loosely
cover with foil and rest for 20 minutes to 1 hour (it will still be warm enough for serving!). The lamb will continue to cook and the internal temperature will rise to 62°C (medium rare).
For Pickled Onion & Cucumber Salad
- In a small bowl, dissolve sugar with vinegar and boiling water. Add red onion and allow to pickle for at least 20 minutes.
- Toss cucumber through pickling liquid, then drain and place in a serving dish.
For Herbed Cous Cous
- Add all ingredients to a large bowl, toss to combine.
To Serve:
Spoon herbed cous cous onto a large serving patter, top with roast lamb and marinade. Serve alongside pickled onion and cucumber salad
