A non-traditional but ultra tasty take on a lamb leg, get it marinating the day before for an easy entertaining dish! The marinade is also fantastic with beef or chicken.
1 Lamb leg (between 1.2 - 1.5 kg)
For the Marinade:
2 Farro star anise whole
4-5 Tbsp Farro dried chilli flakes
4 Tbsp Megachef fish sauce
2 Tbsp Farro ground coriander
2 Tbsp Farro ground cumin
1 tsp Farro whole fennel seeds
1/4 tsp whole cardamom seeds
2 Whole Cloves
1/2 tsp Farro ground cinnamon
2 Tbsp Farro ground ginger
1 Tbsp Farro ground black pepper
1/2 cup cooking oil
In a mortar and pestle grind the spices well together before adding the oil and making a wet paste
Rub into the lamb covering all areas
Allow to marinate overnight or for at least 6 hours
Preheat oven to 180C and place the lamb in a greased oven tray
Cook the lamb for 1 hour for rare, or 1 hour 20 for well done
Allow to rest before carving at the table