Ingredients
- 1x OXO lamb cube2-2.5kg lamb leg (bone in)
- 1 tsp freshly ground black pepper
- 3 tsp sweet paprika
- 3 tsp fennel seeds
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp dried chilli flakes
- 5cm piece (25g) ginger, finely grated
- 4 garlic cloves, crushed
- Finely grated zest of 1 lemon
- 2/3 cup (160ml) olive oil
- 400g orange cherry tomatoes on the vine (substitute red cherry tomatoes)
Method
- Place lamb on an ovenproof rack over a large roasting pan lined with baking paper.
- Make several 8cm-long scores in the lamb.
- Combine OXO, spices, ginger, garlic, lemon zest, oil and 2 tsp salt flakes in a bowl. Rub spice mix into lamb, then chill overnight or for at least 4 hours to marinate.
- One hour before roasting, remove lamb from fridge to come to room temperature. Preheat oven to 200°C.
- Roast lamb for 30 minutes, then reduce oven to 170°C and roast for a further 35 minutes for medium-rare.
- Add tomatoes to pan for the last 20 minutes of lamb cooking time, drizzling with some of the cooking juices.
- Remove from oven, cover with baking paper and foil, and set aside for 20-30 minutes to rest.
To serve
Carve the rested lamb into slices and serve with roasted tomatoes.
Serves 4
