Spiced Roast Leg Of Lamb
|Leg lamb||4 1⁄2 Pound, french trimmed, knuckle removed (2 Kilogram)|
|Garlic||2 Clove (10 gm), cut into slivers|
|Crushed coriander seeds||30 Milliliter (2 Tablespoon)|
|Ground cumin||15 Milliliter (1 Tablespoon)|
|Chopped fresh rosemary||15 Milliliter (1 Tablespoon)|
|Clear honey||30 Milliliter (2 Tablespoon)|
1. Make some slits in the meat and slide a sliver of garlic into each.
2. Mix together the remaining ingredients and spread over the lamb.
3. Place the lamb on the low rack and cook on Combination, allowing 16 min per lb/450 g. Baste occasionally during cooking.