Slow Roasted Tunisian Spiced Lamb
Cooking time depends on the size of your leg of lamb. For this slow roasted Tunisian spiced lamb you will need to increase both the spices and cooking time for a 2kg leg. Yandilla mustard seed oil comes in both mild and pungent varieties. The pungent one is ideal for this recipe. Olive oil could be substituted.
Preparation Time: 10 minutes
Cooking Time: 2 ½ – 3 hours
1.5 – 1.8 kg leg lamb
6 cloves garlic, thinly sliced
1 small bunch fresh thyme
1 lemon, thinly sliced and seeds removed
2 tablespoons (40ml) pungent mustard seed oil
5-6 large sheets good quality baking paper
Pomegranate seeds, to serve
Tunisian spice mix
2 teaspoons caraway seeds
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon coarsely ground black peppercorns
½ teaspoon red chilli flakes
- Preheat oven to 160°C (140°C fan-forced).
- For Tunisian spice mix: pound all ingredients using a pestle and mortar until coarsely ground.
- Place the lamb leg on top of a few sheets of baking paper, sprinkle with Tunisian spice mix and rub in well with sea salt to taste. Scatter with sliced garlic, top with sliced lemon, scatter with fresh thyme sprigs and drizzle with mustard seed oil.
- Fold the paper over to enclose the lamb, tucking the sides in to ensure no cooking liquid can escape. Bring the paper up over the top of the lamb and tie well with string to secure.
- Place the parcel of lamb onto a roasting dish and cook for 2½ – 3 hours. Check to see the lamb is falling off the bone.
- To serve, place the lamb parcel on a large serving dish and cut open at the table. The lamb will be meltingly tender and fall from the bone. Serve with the juices spooned over, sprinkled with pomegranate seeds.
- Do not use aluminium foil to wrap lamb in, it prevents it browning and the lamb will stew.
- Australian measurements 1 tablespoon = 20ml are used throughout.