Slow-Roasted Lamb With Lemon And Mint - cooking recipe

Ingredients

1/3 cup lemon juice
2 tbsp olive oil
2 cloves garlic, crushed
2 tsp dried mint
1 tsp ground cumin
1/2 tsp mixed spice (can substitute pumpkin pie spice)
4 1/3 lb lamb leg on bone, trimmed
2 None red onions, cut into wedges
6 None potatoes, peeled, quartered
1 None lemon, chopped into 1 inch chunks

Preparation

In a bowl, combine lemon juice, oil, garlic, mint and spices; season well. Massage mixture into lamb. Marinate a minimum 2 hours or overnight.
Preheat oven to 350\u00b0F. Line a roasting pan with parchment paper.
Spread onion over pan. Place lamb on top and pour over marinade; bake 2 1/2 hours.
Add potatoes to pan. Sprinkle chopped lemon over lamb; bake another 1 1/2 hours. Transfer lamb to a plate; rest, covered loosely with foil, about 20 minutes.
Meanwhile, increase oven to 400\u00b0F. Bake potatoes and onions another 15-20 minutes. Serve lamb with roasted vegetables and pan juices.