MIDDLE EASTERN SPICED LAMB ROAST
Impressive yet easy, a leg of lamb is always a great choice for entertaining. Cooked over a bed of onion and fennel, and served with a vibrant chargrilled capsicum spread, this recipe is a winner.
Ingredients
1 Pure South lamb leg, approx. 2.2kg
2 Tbsp olive oil
4 Tbsp Middle Eastern spice mix (Check the recipe here)
1 large onion, thinly sliced
2 fennel bulbs, halved and thinly sliced, fronds reserved
½ cup white wine
1 cup chicken stock or water
Pelagonia chargrilled red pepper aivar, to serve
Method
Rub the lamb with 1 tablespoon of olive oil, then sprinkle over the spice mix. Leave to marinate for at least 30 minutes, or ideally in the fridge overnight.
Preheat the oven to 180°C. Remove the lamb from the fridge at least 30 minutes before cooking. Put the onion and fennel in a roasting dish and toss with the remaining oil. Season with salt and pepper. Add the wine and stock or water, then place the lamb on top.
Roast for 90 minutes, stirring the vegetables halfway through and adding more liquid if necessary. At this point the vegetables should be tender, and the lamb cooked to medium rare. Remove the lamb from the oven and allow to rest for 20 mins before carving. Toss the fennel fronds through the vegetables. Serve with the red pepper aivar.