Despite having leanings towards non-meat food and reducing the intake of animals, I occasionally have a hankering after a bit of lamb, and since we’re feeding 15 for lunch tomorrow, a big hunk of meat seems like the easiest way to go. In fact, considering the numbers, I’m doing three big hunks of meat.
This is going to be a variant of Nigel Slater’s slow roast lamb, the main difference between my version and Nige’s is that I’ll cook it slower and longer, and maybe chuck in the odd root vegetable for ballast as it were.
Ingredients (I’m multiplying by approx 3):
1 large leg of lamb, fat trimmed where you can
1 tbsp cumin seed
2 tbsp thyme leaves
4 cloves of garlic, crushed
1/2 tbsp sea salt
hefty pinch of paprika/cayenne/whatever
a couple of glugs of olive oil
1/2 pint light stock
Method:
Heat your oven to about 90C. Maybe a little less, give 80C a go. Take down your pestle and mortar and grind up the salt, thyme, garlic, paprika and cumin along with a glug of oil so that it makes a rough paste. Set aside. Meanwhile get a large skillet really hot, smokin’. Sear the joint all over to give it a bit of colour, this may involve a lot of smoke, so if you have an extractor fan, crank it up. Oh yeah and don’t wear the clothes you’re going to entertain in, they’ll stink afterwards.
