It took me a while to realise this but lamb really is the best meat to roast! It is great by itself, but even better with this spice rub placed on the top before going into the oven. I used a butterflied leg of lamb from the supermarket (the one that begins with a W!) which was perfect for “Family B” – 2 adults and two kids. The benefit of this smaller cut of meat without a bone in is that it cooks in under an hour which is great for a midweek dinner.
So, what did I do? This is so simple you can’t really call it a method, I just took 2tsp coriander seeds, 2tsp fennel seeds, 2tsp cumin seeds, pinch chilli, salt to taste and smashed the seeds in a pestle and mortar a bit. I like to leave it fairly coarse as the seeds look really attractive – and seems to be less likely to burn in a hot oven as it would be if you ground them into a powder. I then added a glug (very scientific measurement of course!) of veg oil to make a paste then spooned it over the top of the lamb as the picture above.
I then put it into the oven, 190oC fan for 50 minutes and took it out for about ten minutes before carving into thin slices.
It’s hard to tell from the photo but this was cooked medium/well done, if you like it rarer then just take it out of the oven a bit earlier. I served this with some lentil dhal (recipe to follow on a future blog post) and a few tortilla wraps – chapattis would work really well too. This quickly resulted in clean plates all round which is always a good result!