Certified Natural Lamb served with rosemary and cherry tomatoes

CERTIFIED NATURAL LAMB with roasemary and cherry tomatoes

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certified natural lamb

 

INGREDIENTS FOR THE LAMB

Olive oil

1 Leg of deboned Certified Natural Lamb from Checkers, weighing in at a minimum of 2,5 kg
.
1 Large onion, sliced into rings
2 Heads of garlic, sliced into three through the middle

4 Large stems of rosemary
2 Lemons, ripe

HOW TO MAKE IT

Preheat oven to 200 ºC.
Anoint the leg with olive oil and rub the spice mix all over it.

Heat a little olive oil in a large pot and gently brown the meat.
Remove from the heat and place the meat on a plate to catch any stray juices.
Place the onion rings onto the base of your roasting pan.
Place the garlic rounds on the onion rings and the two stems of rosemary on the garlic rounds.
Place the meat onto the garlic and squeeze the lemon over the lamb, stud with the remaining rosemary.
Put the lamb into your preheated oven and cook for 30 minutes at 200 ºC.
Turn the oven down to 150 ºC and let the lamb cook for one and a half to two hours or until it is cooked the way you like it, check for tenderness and succulence.

Remove from the oven and let it rest for at least 10 minutes before carving.

THE SPICE INGREDIENTS

1 tbsp Dry roasted cumin seeds (optional)

1 tbsp Dry roasted fennel seeds (optional)

2 tsp Dry roasted coriander seeds (optional)

1 tsp Seaweed salt
Freshly ground black pepper

HOW TO MAKE THE SPICE

Dry roast all the ingredients in a pan.
Place the spices together and bash or grind, but don’t make it too fine.
Add the salt and put the spice mix aside until you need it.

Click Here to go back to Jenny Morris's recipe page.


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