Taking inspiration from the beautiful slow-roasted lamb dishes served up at the first raki tables in our Raki 20 dinner series, we’ve chosen a delicious slow-roasted lamb recipe that’ll be sure to get a resounding thumbs up this weekend. This cumin, thyme, garlic and paprika covered lamb is a perfect accompaniment to the aniseed tones of Yeni Raki.
Slow-roasting is definitely a job reserved for a relaxed Sunday. There’s no shortcuts, this recipe is a four-hour affair and requires hourly basting to ensure it’s oh-so essentially moist, but the result is meat that’s so tender that even the bluntest spoon would carve it. Making your time and effort resoundingly worth it.
Tip: We recommend the age-old trick of putting a glass of water in the oven with the lamb to prevent drying out.
- A leg lamb, about 2.3kg
The spice rub:
- 2 garlic cloves
- 1 tbsp sea salt flakes
- 1 tbsp cumin seed
- 1 pinch sweet paprika
- 2 tbsp thyme leaves
- 2 tbsp olive oil
- a thick slice of butter
Set the oven at 160C/gas mark 3.
What to do:
Make the spice rub by lightly crushing the garlic with the salt using a pestle and mortar. Mix in the cumin, paprika and thyme.
Add the oil and stir to create a thick paste. Melt the butter in a small pan and stir it into the spice paste. Put the lamb into a deep casserole dish and rub with the spice paste.
Put it in the oven. After 35 minutes pour 250ml of water over the lamb and baste with the liquid. Continue roasting for three more hours, basting it each hour. Keep an eye on the juices, if they’re evaporating quickly -add some more water.
Remove the lamb from the pan then siphon off the oil. Cover the pan with a lid and set aside for 10 minutes. Carve the lamb and spooning over the juices.
Share, savour, enjoy!