THAI LAMB LEG
Not traditional but still so tasty and a great way to add a central dish to accompany all the other delicious eats on the table. The marinade is also perfect for beef or chicken.
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.
1 Lamb leg weighing 1.2 - 1.5 kilograms
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