Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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From Easter menu by Maria Ellis to be served with braised butter beans and tomatoes /braised-butterbeans-with-tomatoes-from-olive-magazine-april-10-417782 time does not include marinating overnight. Ingredients:
2 1/2-3 kg leg of lamb |
6 garlic cloves (thinly sliced) |
50 ml olive oil |
2 lemons, juice of |
1 large bunch dill (finely chopped) |
2 teaspoons ground cinnamon |
1 teaspoon ground cumin |
4 sprigs oregano (or 1 teaspoon dried) |
Directions:
1. Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices.
2. Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices.
3. Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour.
4. Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
5. Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
6. Remove from over and rest for 30 minutes before carving serving with cooking juices.
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