ciao tutti! Br….. beautiful and fresh here on the Hill this morning and just the weather for something like Lamb Hotpot, Lamb Curry or the Little Cellar Rat’s MOROCCAN SPICED ROAST LEG OF LAMB.
Terranzo the Winemaker picked up a delicious, succulent leg of lamb from BUCKS BUTCHERY CHILDERS on Saturday and no prizes for guessing what we enjoyed here on the weekend. here’s the very basic recipe:
MOROCCAN SYTLE ROAST LEG OF LAMB
Make a rub of:
- zest of 2 oranges + juice of 1
- 2 dessertspoons Moroccan Spice Mix – MASTERFOODS
- 1 teaspoon cumin
- 1 teaspoon smoky paprika
- 1 teaspoon Italian herbs + fresh thyme if you have it.
- a dash of Extra Virgin Olive Oil to bind.
Massage all over the leg.
You know your own oven best but it will brown family quickly (due to the spice mix + orange juice) so roast uncovered 180 degrees for around 30 mins then cover lightly with foil for the remainder.