Slow Roast Leg of Lamb

Peter J's Note:

Variation of a recipe I found on the ABC site. They included a serving suggestion but there are plenty of great sauces on RecipeZaar so I omitted that section. Personally I served with Yoghurt and Mint Chutney but thought I'd leave this as an easy to prepare basic techique you can adapt yourself.

• Total Time: 4 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 6

• 2 kg leg of lamb
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 cups water

Directions:

1. Mix cumin, coriander and salt together and rub over all the lamb.
2. Sit lamb in roasting pan and drizzle with olive oil.
3. Pour water into roasting pan and cook in oven for around 4 hours at 140C / 285°F or until internal temperature is 65C / 150°F (for medium).

Reviews

[Chef #1295856]

I skipped the water and oil but added white pepper - and cooked it at 305 for 2 1/2 hours. I can't believe how delicious it tasted. This recipe was extremely easy and quick to prepare. This was the first time I ever cooked a lamb leg without garlic and rosemary. It didn't at all taste like cumin. This will be my recipe from now on.

[bluemoon downunder]

Wonderfully flavoursome: a great blend of flavours which we loved, so post-tour, we'll certainly be making this again. I've always been partial to cumin, but I've never used it in cooking lamb so for us this was a delightful culinary adventure. My only addition was a couple of cloves of minced garlic. I wasn't going to be home until particularly late this evening so left the very-easy-to-follow instructions with my 86 year old mother. As soon as I opened the front door, I was greeted with the most delightful fragrance from the cooked lamb. WOW! Thanks so much for posting this fabulous recipe, Peter. WOW! WOW and WOW again! Made for Ali Baba's Babes for ZWT 5.

[Jen T]

The best way to cook lamb. I followed your instructions but covered mine until the last 30mins. I also sometimes cook my lamb from frozen this way but dont add the water for a simialar result. I loved he subtle flavour the spices gave. I usually just use garlic but will use this from now on with maybe a litle garlic powder added. A real 'keeper' in my opinion. Thanks for posting :)