Lockdown Recipe of the Day: Roast leg of lamb with rosemary, cumin and almonds

Ingredients

1 x 1.5 kg leg of lamb, bone-in

2 Tbsp butter at room temperature

2 Tbsp olive oil

1 Tbsp fresh rosemary needles, chopped very finely

2 tsp ground cumin 

1 tsp paprika

3 garlic cloves, minced

Juice of half a lemon

Zest of 1 lemon (see below for what to do with the juice)

50 g almonds, toasted and then crushed

Salt to taste

For the mint-lemon yoghurt:

100 ml plain yoghurt

2 Tbsp chopped fresh mint

1 garlic clove, finely chopped

The juice of that lemon back there

Salt and pepper to taste

Method

Mix together the butter, olive oil, spices, minced garlic and rosemary to make a paste. Make incisions in the lamb in about 20 places and pack the paste on with clean hands, massaging it into the meat. Salt the joint all over and place in a preheated 220℃ oven for 15 minutes, then turn the heat down to 160℃ or 170℃ and roast for up to three hours. Baste every half hour and, after the first half hour, also squeeze the juice of half a lemon over it.

While the lamb is cooking, mix together the yoghurt, juice of 1 lemon, chopped garlic, chopped mint, salt and pepper, blitz till smooth, and keep aside till needed.

When the meat is done, remove the roast to another pan and keep warm. Reduce the pan juices down on the hob a little, and spoon off any excess fat.

Sprinkle lemon zest over it and scatter the chopped almonds over. Serve and carve at the table, being sure to spoon some of the almonds and zest onto each serving, and share out the pan juices with each serving. Finally, dollop a tablespoonful of lemon-mint yoghurt on top. DM168/TGIFood

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