Slow Cooked Roasted Leg Of Lamb

I host a lot of events at my house, on the regular and I always want everyone to try something new and delicious. And what is better than a whole roasted leg of lamb? It’s a real show stopper, wouldn’t you agree? Imagine this at your dinner table! With perfect crispy roasted potatoes, roasted vegetables and thick and beautiful gravy! I couldn’t imagine a better dinner! Also in my house, no dinner is complete without dessert, so you can check out the following dessert ideas I would serve with this slow cooked roasted leg of lamb:

• Strawberry delight no bake dessert

• Oreo Swiss roll cake

• Mango custard cream trifle

• Chocolate sour cream bundt cake

• Chocolate Lasagna

Preparation Time 10 minutes

Cook Time 10 hours in oven or 1 hour in the pressure cooker

Serves 6

Ingredients

2 kg/ 5 lb leg of lamb with the bone in

3 cloves garlic- minced

1 tablespoon coriander powder

1 tablespoon cumin powder

1 teaspoon cayenne

2 teaspoons smoked paprika

1 1/2 tablespoons salt

1 tablespoon black pepper

1/4 cup olive oil

6 tablespoons fresh lemon juice

Instructions

1. Remove the extra fat from the leg of lamb, then make deep cuts in the lamb, all the way to the bone.

2. Make a slit in the joint in the leg and fold and bend it over so that it fits in the roasting pan.

3. In a bowl, combine the garlic, coriander powder, cumin powder, cayenne, smoked paprika, salt, pepper, oil and lemon juice. Mix well to form a thick paste.

4. Rub half the marinade in one side of the leg, rub the marinade all the way down to the bone.

5. Flip it over and use the rest of the marinade.

6. Marinate the meat over night or freeze it until ready to use.

7. Once you are ready to bake, preheat the oven to 200c. Place the leg of lamb into the roasting pan and cover it with foil. Bake in the oven for 10 hours, then remove the foil and cook it for a further hour at 200c.

8. If using a pressure cooker, place the meat in the pressure cooker, top with 1 glass of water and cook in the pressure cooker for an hour. Check for doneness then dry the water.

9. Serve with roasted potatoes and vegetables.