1. For the lamb: Adjust oven rack to lower-
o 350F degrees.
Sprinkle lamb with salt and black pepper
Combine herbs, pepper, garlic, and olive oil in small bowl.
Squeeze juice from lemons into another small bowl.
Cut lemon shells into quarters and place in roasting pan.
Trim excess fat from lamb roast and place on top of lemon shells; make shallow, 3/4-inch-long slashes all over lamb.
Pour lemon juice over lamb.
Spread herb mixture over lamb and press firmly.
Sprinkle generously with sea salt.
Roast lamb at 400 for approximately 2-3 hours or until done as desired.
Make deep cuts in the lamb to the bone at 1
ven to 400\u00b0F. Wipe lamb with paper towel; rub with
small bowl.
Place lamb in a large roasting pan
nd dried apricot. **For most recipes that call for preserved lemon
Rinse lamb and blot dry. Trim as
Shred carrots very thinly using a speed peeler.
Brown lamb in a hot non-stick skillet until quite crispy. Drain off most of the fat. Add garam masala and salt and toss well.
Combine shallots, lemon juice, ginger, salt in a large bowl. Toast cumin seeds in a hot, dry skillet. Grind with a mortar and pestle or spice grinder. Add to dressing. Add olive oil and pour dressing over carrots. Add coriander and mint and toss well. Serve on top of hot lamb and sprinkle with sesame seeds.
alf size.
Add the lamb and thyme, along with most
way (unless you are a Jamie Oliver fan - if so, you can
n all sides of the lamb leg. Refrigerate & marinade overnight.
ven to 220C.
Place lamb in a large baking dish
egano into cuts.
Place lamb in large flameproof baking dish
>Arrange trimmed racks of lamb on rimmed baking sheet. Cut
ome fat from lamb. Coat fat side of lamb with pesto, cover
o 425\u00b0F. Put the lamb on a work surface and
Preheat oven to 400\u00b0F. Place lamb on a rack inside of a roasting pan or large baking dish. Combine rosemary, olive oil, honey, mustard and garlic then rub over lamb. Chill for 20 mins to marinate.
Roast lamb for 10 mins. Add potatoes, squash and onion. Roast for 20 mins. Add sliced zucchini and tomatoes and roast for 10-15 mins, until lamb is cooked to your liking. Let lamb rest, covered, for 5 mins.
Serve sliced with vegetables and mint sauce on the side, if desired.
ith salt and pepper and roast for 30 minutes.
Meanwhile
o while you prepare the lamb.
Rub the oil all