Slow roast spiced lamb
½ cup lemon juice
2 tbsp olive oil
2 garlic cloves, crushed
2 tsp dried mint
1 tsp ground cumin
½ tsp mixed spice
2kg bone-in lamb leg
2 red onions, cut into wedges
6 medium potatoes, peeled and cut into bite-size chunks
1 lemon, cut into chunks
Rocket leaves and fresh mint, to serve
Combine lemon juice, oil, garlic, mint and spices.
Massage mixture into the lamb.
Preheat oven to 160°C.
Line a roasting pan with parchment paper.
Spread onion in an even layer over the pan.
Place lamb on top and pour the marinade over.
Bake for 2 hours 30 mins.
Add potatoes to pan.
Scatter lemon chunks over the lamb.
Bake for a further 1 hour 30 mins.
Transfer the lamb to a plate and it rest, covered loosely with a foil, for 20 mins.
Meanwhile, increase oven temperature to 200°C.
Bake potatoes and onions a further 15-20 mins.
Serve lamb with roasted vegetables, rocket, mint and pan juices.