I love any meat that is slow cooked. They alway taste amazing and you place them covered in the oven and forget about it for a few hours.
This recipe is best prepared the night before and cooked the next day or prepared 4 hours before cooking. This allows the flavour to go into the raw lamb.
Slow cooked Spiced Leg of Lamb Recipe
Oven - heat to 200 c and then turn down to 150 c when the lamb goes in.
4 tsp cumin
2 tsp paprika
2 tsp sumac
2 tsp cinnamon
2 tsp grated ginger
4 garlic cloves chopped finely
2 Himalayan salt
ground black pepper
6 tbsp Olive oil
2 kg leg lamb
2 onion halved
2 - 4 tsp cornflour mix with a little water. To thicken sauce at the end.
Method
You need a deep oven dish that will hold the lamb.
1 - To make the rub for the lamb, mix together everything except the liquid and onion
2 - Cut slits across the lamb, and rub in the mixed rub. Place the onions around the lamb.
3 - Cover with tin foil and rest in the fridge overnight or for 4 hours.
4 - Heat your oven to 200 c and then place the lamb in turning down to 150c for about 5 hrs or until falling off the bone.
5 - Pour the liquid into a pot, spoon off fat and reduce it to half, stir in the cornflour mix.
6 - Pour sauce over pulled lamb and cooked onion and serve.
Mix all the spices with oil and massage into the lamb.
Once cooked pour the liquid into a pot and reduce. Pull the lamb apart and mix the onion in with the lamb.Pour the thickened liquid into the pulled lamb ready to serve.
I served this with ''Cauliflower Tabbouleh '' recipe under ''Mains Vegetarian''.
Any left over lamb can be made into lamb croquettes http://realfoodnow.nz/blog/2015/5/11/croquettes-made-with-lamb?rq=lamb