Mechoui-Style Roast Leg of Lamb with Garlic and Paprika
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Ingredients
- 1500 g leg of lamb
- 5 garlic cloves
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 lemon, juiced
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 913 kcal
- Protein
- 68.5 g
- Carbohydrate
- 2.5 g
- of which sugars
- 0.9 g
- Fat
- 70 g
- of which saturates
- 29.2 g
- Fibre
- 2 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Crush the garlic and mix with the paprika, ground cumin, lemon juice, olive oil and 2 teaspoons of salt.
- 2
Make small incisions all over the leg of lamb and rub the spiced paste into the meat and the incisions.
- 3
Place in a roasting tin and roast for 1 hour 45 minutes to 2 hours, until a skewer pushed into the thickest part meets no resistance and the juices run clear.
- 4
Rest for 10-15 minutes before carving and serving with the pan juices spooned over.
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