Slow-roasted cumin scented lamb & herb salad

Serves

Prep Time

Cook Time

Ingredients

1 boned lamb shoulder, fat pimmed

2 tsp oil

1 tbsp ground cumin

1 onion, chopped

4 garlic cloves, chopped

2 tbsp quince paste or redcurrant jelly (optional)

Herb salad

1 cup flat-leaf parsley leaves, coarsely chopped

0.5 cup mint leaves, coarsely chopped

0.5 cup coriander leaves, coarsely chopped

2 tomatoes, chopped

1 Lebanese cucumber, chopped

6 pink radishes, chopped

2 tbsp expa virgin olive oil

1 tbsp pomegranate molasses or lemon juice

Preheat oven or kettle barbecue to 160°C. Rub lamb with oil. Brown lamb in large non-stick frying pan or on barbecue. Sprinkle cumin on browned lamb and season with freshly ground black pepper
Place chopped onion, carrot and garlic in baking dish or disposable foil baking liay. Place lamb on top. Cover with foil and bake in oven or bbq for 3 hours. Place lamb on warm platter and lightly cover to rest for 20 minutes. Drain cooking juices through sieve, discard the vegetables. Spoon off or remove fat (see tip) and place liquid in large frying pan. Cook over high heat until reduced to ½ cup (125ml) of liquid. Add quince paste or jelly, if using, and stir until combined
Thickly slice with lamb, drizzle with sauce. Serve with herb salad. Tip: If you pour the cooking juices over a big bowl of ice cubes then the fat will cling to the ice. Discard fat-coated ice
For the herb salad: Place parsley, mint leaves and coriander in a bowl. Stir in the tomatoes, cucumber and radishes. Whisk together oil and pomegranate molasses (or lemon juice). Gently toss through salad

Ask your butcher to bone and butterfly the leg of lamb for you
Always rest lamb after cooking. This gives the meat juices a chance to redisliibute, giving a moister and more tender result. liansfer the lamb from the barbecue to a plate and loosely cover with foil. Allow the lamb to rest for 10 minutes in a warm place