Butterflied Cumin and Garlic Lamb
|Lean lamb leg||4 1⁄2 Pound (1.75 Kilogram)|
|Olive oil||60 Milliliter (4 Tablespoon)|
|Ground cumin||30 Milliliter (2 Tablespoon)|
|Garlic||6 Clove (30 gm), crushed|
|Black pepper||To Taste|
|Coriander leaves||2 Tablespoon (For Garnish)|
|Lemon wedges||3 (For Garnish)|
|Toasted almond and raisin stuffed rice||1 Cup (16 tbs) (For Serving)|
1. To butterfly the lamb, cut away the meat from the bone using a small sharp knife. Remove any excess fat and the thin, parchment-like membrane. Bat out the meat to an even thickness, then prick the fleshy side of the lamb well with the tip of a knife.
2. In a bowl, mix together the oil, cumin and garlic, and season with pepper. Spoon the mixture all over the lamb, then rub it well into the crevices. Cover and leave to marinate overnight.
3. Preheat the oven to 200°C/400°F/ Gas 6. Spread the lamb, skin-side down, on a rack in a roasting tin. Season with salt, and roast for about 45-60 minutes, until crusty brown outside, pink in the centre.
4. Remove the lamb from the oven and leave it to rest for about 10 minutes. Cut into diagonal slices and serve with the toasted almond and raisin-studded rice. Garnish with coriander leaves and lemon wedges.