Ingredients
zest from 2 lemons chopped
½ cup fresh lemon juice
¼ cup honey
2 tsp coriander seeds - cracked
1 tsp ground cardamom
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp garlic crushed
1 tsp sweet paprika
1 tsp turmeric
¼ tsp cayenne pepper
7 ½ pounds boneless leg of lamb, rolled -and tied
salt and fresh pepper to taste
2 tbsp olive oil
Method
Preheat the oven to 180C/350F/gas 5.
1) blanch the lemon zest until softened in boiling water, for about 10 minutes, drain and transfer to a small bowl, stir in the lemon juice and honey
2) in a small pan, combine coriander, cardamom, cumin, cinnamon, paprika, turmeric and cayenne, toast the spices over high heat, stirring frequently, for about 1 minute
3) preheat a large frying pan.
4) rub the lamb all over with the crushed garlic then coat well with the toasted spices, season with salt and pepper and brush with the oil, make some deep cuts in the meat, and filled them with the spices and garlic
5) grill the lamb over moderate heat until well-browned all over in the hot frying pan, about 5 minutes per side
6) transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4 hours.
7) brush the lamb liberally with the honey-lemon sauce and roast for about 15 minutes longer
8) transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes before carving. Pour the pan juices into a sauceboat and serve alongside the lamb.
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