Method

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.

Ingredients

1 Lamb leg weighing 1.2 - 1.5 kilograms

MARINADE

2 Farro star anise whole

4-5 tablespoons Farro dried chilli flakes

4 tablespoons Megachef fish sauce

2 tablespoons Farro ground coriander

2 tablespoons Farro ground cumin

1 teaspoon Farro whole fennel seeds

1/4 teaspoon whole cardamom seeds

2 Whole Cloves

1/2 teaspoon Farro ground cinnamon

2 tablespoons Farro ground ginger

1 tablespoon Farro ground black pepper

1/2 cup grape seed oil