Spicy Roast Lamb – main course – winner

From Maryon Puttick, Bidborough, Kent

Serves 6.

  • Medium leg of British lamb – boned
  • 100g (4oz) couscous
  • Zest and juice of 1 lemon
  • 1 handful of fresh coriander
  • 1 tablespoon of coriander seeds
  • 3 cardamon seeds
  • 1 teaspoon sea salt
  • 1 teaspoon black peppercorns
  • 3 large cloves of garlic
  • 2 tablespoon olive oil
  • 1 teaspoon crushed chillies (optional)

Preheat the oven to 190C (375F, Gas mark 5). Grind 2 cloves of garlic, peppercorns, sea salt, coriander and cardamon seeds into a paste. Place in a medium bowl with couscous, chopped fresh coriander and crushed chillies if using. Add zest and juice of the lemon, olive oil and 2 tablespoons of water to make a soft stuffing. Mix well. Place inside the leg of lamb and tie with string. Turn the joint over and slash with a sharp knife. Insert slices of garlic into slashes and season with salt and pepper. Cover with a sheet of oiled greaseproof paper and roast for approximately 2 hours or less depending on the size of joint. Remove greaseproof paper for the final 30 minutes of cooking. Delicious served with new
potatoes or rosemary roasties (adding a few sprigs of rosemary to the roasting) and summer vegetables.

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