Lamb roast

Prep 0 h : 5 m
Cook 4 h : 0 m


  • 1 leg or shoulder of lamb

    1 tsp cumin powder

    1 litre beef stock

    3 star anise

    1 tsp black peppercorns

    1 tbsp aniseed

    Thyme sprigs, a handful

    Dried chilli flakes, a pinch

    Nutmeg powder, a pinch

    3 bay leaves

    1 celery stalk

    1 onion, peeled and chopped

    1 aubergine, sliced

    2cm fresh ginger

    Pomegranate pearls, to garnish


  • Preheat the oven to 120°C. Cut a criss-cross pattern in the skin side of the meat. Season well with salt and rub with cumin powder.

    Put the meat and remaining ingredients in a roasting pan, add enough stock to cover, then cover with aluminium foil and bake for about 4 hours or until tender.

    Remove foil, increase the oven temperature to 200°C and roast until the meat is nicely browned. Let it rest, then slice or shred it. Serve garnished with some pomegranate pearls.