This marinade works wonderfully on all cuts of lamb and is great for a roasted shoulder or a deboned and rolled leg of lamb.
5-6 lb (2.25-2.5 kg ) leg of lamb, bone in
2 tsp (10 mL) ground cumin
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) freshly ground black pepper
¾ tsp (3 mL) ground ginger
½ tsp (2 mL) ground cardamom (optional)
3 tbsp (45 mL) olive oil
1. In a large plastic freezer bag place cumin, cinnamon, pepper, ginger, cardamom and oil, blend well. Add lamb to the bag, seal and place in refrigerator for minimum 4 hours or overnight.
2. Preheat oven to 400°F (205°C). Remove lamb from bag and place in medium roasting pan with fat side up, roast in oven for 15 minutes. Reduce heat to 325°F (175°C) and continue roasting uncovered until meat thermometre registers 140°F (60°C) at the thickest part of the meat, make sure not to contact the bone with thermometre as it will not give an accurate reading. Cooking time for a bone-in leg of lamb is 25 minutes per pound to achieve medium-rare doneness.
3. Once the roast has reached desired temperature remove from oven, cover with tin foil and allow to rest for 15 minutes.
4. Slice lamb and serve.
To round our the lamb roast try serving it with herbed couscous, olives and a cucumber and yoghurt salad.