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lamb

Slow Roasted Cardamom Crusted Leg of lamb with Root Vegetables (Eid)


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Serves

Prep Time

Cook Time

Ingredients

For the Lamb
1 x 3.5 kg Australian leg of lamb, on the bone
20 cloves Peeled Garlic
½ cup Olive oil
1 Lemon
1 tablespoon cinnamon
1 tablespoon Nutmeg
1 tablespoon All-spice
1 tablespoon Cumin
½ tablespoon White pepper
1 tablespoon Black pepper (freshly ground or powdered)
2 tablespoons Ground cardamom
2 tablespoons Oregano
1½ tablespoons Salt
6 carrots
6 Medium sized potatoes
2 Medium Sweet potatoes (usually they are big and long)
6 medium brown onions (remove the outer peel, leave them whole)
Juice of 1 lemon
2 pinches Salt and Pepper
1 cup Olive oil
2 cups Water

Method

1 Stud and coat the lamb with garlic, spices and herbs the night before to allow it to absorb the flavours and create that amazing crust in roasting.
2 Start by making 1-inch incisions into the leg of lamb. Insert one garlic clove into each incision, until you’ve used all.
3 Massage the leg of lamb with juice of a lemon and table salt, enough to set the first coat. Rub and massage the other spices, one at a time, start with the cinnamon, then nutmeg, then cumin, each as a layer. As you are rubbing the spice in, it will start to feel dry, put a little olive oil in your hand and pat the leg of lamb.  Continue with the black pepper and allspice. Finally, put a little olive oil on the leg and coat with oregano.   Wrap tightly with plastic wrap and leave overnight in the fridge.
4 Remove the lamb from the fridge and let sit for an hour. Remove the plastic wrap.
5 Preheat your oven to Max or 260 Celsius (500 F).
6 Cut the sweet potato in three-inch pieces. On the bottom of you pan, place the onions, potatoes, and sweet potatoes. Put 1 cup of olive oil, 2 cups of water, juice of 2 lemons and 2 cups of red wine (if you are not adding wine, use 2 more cups of water). Add salt and pepper and oregano. Shake the pan to move the liquid around. Make sure your liquid covers the vegetables by at least half-way up. Place the carrots and lamb on top.
7 Your pan goes into the oven uncovered for 45 min. Take out and turn the leg of lamb to expose the side not cooking. Cook the other side for 30 min, still uncovered.
8 Remove the pan from the oven. Turn down the oven to 180 C (350 F).
9 Turn the lamb gently back to the other side. Cover the pan well with aluminum foil and the lid. If the lid does not fit, just use aluminum foil. Let the lamb cook for 3 more hours, checking in on it every hour or so. Be very careful when opening the foil each time, the heat is intense.
10 When done, remove the foil, let it cook for 20 more minutes. Remove from the oven, let rest for 20 minutes. You can serve the lamb straight out of your pan or plate it. Now you’re ready to feast!