I made this recipe with a half leg of lamb the other day, which was a little more than two people could eat. The next day, we heated up the leftovers and the resulting stew was almost better. This time, I doubled the ingredients so I can freeze some of the leftovers. However, there wasn't enough room in the roasting tray for all the veg so some of them were roasted separately.
Cooking time: 4 hours
1 leg of lamb (approx. 2.3 kg)
4 cloves of garlic
freshly ground black pepper
2 tsp toasted cumin seeds
1 tsp sweet paprika
a few sprigs of fresh thyme
4 sweet red peppers
1.2 kg potatoes
extra virgin olive oi
1/2 bottle of red wine
2 tsp flour
Preheat the oven to gas mark 3/160°C.
Grind the cumin seeds in a pestle and mortar, remove and set aside for a couple of minutes. Crush the garlic with some sea salt in the pestle and mortar. Add the cumin, thyme, pepper, paprika and mix with a couple of tablespoons of olive oil. Spread over the meat, place into a roasting tray and put into the oven for about 30 minutes. Then add the red wine.
Roast for about another 2 hours. In the meantime, cut the potatoes and vegetables into large chunks. Season with a little pepper and salt and drizzle with oil. Add the potatoes and aubergines to the roasting tray. Cover with tin foil and cook for 30 minutes before adding the remaining vegetables. Cook for one more hour. By then the meat should be really tender.
Remove the meat, cover and rest. Transfer all the vegetables into a warmed bowl. Dissolve the flour in a little cold water and stir into the cooking liquids to make a gravy. Place the roasting tin onto the hob and let the gravy come to the boil and thicken. Check the seasoning, then pour into a serving dish.
Serve the leg of lamb on a warmed platter surrounded by all the veg.