1 hour 30 minutes, plus 12-24 hours marinating time
Anna Hansen marinates a leg of lamb with a plethora or aromatics and spices in this recipe, including bahārāt - a Middle Eastern spice blend. The meat is then browned off in a very hot griddle pan (or barbecue, if weather permits) to achieve a smoky flavour before roasting in the oven for a tender finish. This recipe is served with crispy spiced sweet potatoes and black sesame sauce, offering a sunny alternative to a traditional Sunday roast.
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Begin by making the marinade. Combine the garlic, baharat, turmeric, ginger, lemon, coriander and salt in a bowl to form a wet rub. Score the skin side of the lamb in opposite directions, each incision around 12cm apart, and spread the marinade all over the meat, ensuring to press well into the scored skin
3 garlic cloves, minced
1 1/2 tbsp of baharat powder
2 tsp turmeric, minced
2 tsp fresh ginger, minced
1 lemon, zested and half juiced
1 bunch of coriander, finely chopped
1 tsp salt
1 leg of lamb, butterflied
Wrap the lamb tightly in cling film and leave to marinate in the fridge for 12-24 hours, remembering to remove from the fridge 1 hour before cooking
Preheat the oven to 180˚C/gas mark 4
Place the lamb onto a barbecue, large griddle pan, or plancha to sear on a very high heat until dark golden all over. If the leg is too large to fit into the pan, cut it into smaller pieces first
Once the lamb is nicely coloured, transfer to a roasting tray and roast in the oven for a further 40 - 60 minutes, depending on how pink you like your lamb
While the lamb is roasting, prepare the sweet potatoes. Wash well and cut into wedges, leaving the skin on. Combine in a bowl with the turmeric, mustard seeds, garlic, salt and enough olive oil to coat. Spread the wedges out on a baking tray and place in the oven with the lamb for the last 25 -30 minutes of cooking
2 tbsp of turmeric, grated
1 tbsp of black mustard seeds
4 garlic cloves, finely sliced
extra virgin olive oil
1kg sweet potato
Remove the lamb from the oven and allow to rest for 10-15 minutes. Turn off the oven, but leave the sweet potatoes in there to keep warm until serving
While the lamb is resting, make the black sesame sauce. Whisk together the black sesame paste, lemon juice and water to form a thin paste, and season to taste. If the sauce is too thick, use a little more water to thin it out
125g of black sesame paste
1/2 lemon, juiced
125g of water
Serve the leg of lamb whole and carve at the table with the sweet potatoes, black sesame sauce and chopped coriander
1/2 bunch of coriander, roughly chopped
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