Butter and Cumin Roast Lamb with Spinach and Herb Puree recipe
ingredients
1 whole leg of lamb (approximately 1.6 kg)
1/2 stick (4 Tbsp) 50 g butter, room temperature
2 tsps ground cumin
sea salt
500 g fresh spinach leaves
4 tbsp olive oil
15 g pack fresh coriander leaves, chopped
20 g pack flat leaf parsley, chopped
15 g pack mint leaves, chopped
1 - 2 cloves garlic, crushed
juice of 1 lemon
salt and freshly ground black pepper
1 tsp cumin
1 tsp paprika
1/2 stick (4 Tbsp) 50 g butter, room temperature
2 tsps ground cumin
sea salt
500 g fresh spinach leaves
4 tbsp olive oil
15 g pack fresh coriander leaves, chopped
20 g pack flat leaf parsley, chopped
15 g pack mint leaves, chopped
1 - 2 cloves garlic, crushed
juice of 1 lemon
salt and freshly ground black pepper
1 tsp cumin
1 tsp paprika
method
1. Preheat the oven to 190°C (375°F) Gas Mark 5.
2. Spread the softened butter over the lamb and roast for 25 minutes per 500 g plus an extra 25 minutes (1 hour 45 minutes for a 1.6 kg leg). Baste the lamb halfway through the cooking time.
3. When cooked, sprinkle over the cumin and allow to stand for 10 minutes before carving.
4. Meanwhile, make the puree: Wash the spinach. Place the wet spinach into a saucepan and cook until just wilted. This will take 1 - 2 minutes.
5. Heat the oil in a frying pan, add herbs, garlic, lemon juice and seasoning. Cook for 4- 5 minutes until the cooking juices have evaporated, stirring frequently.
6. Stir in the thoroughly drained spinach, cumin and paprika and leave to cool.
7. Serve with the thickly sliced lamb, garnished with yogurt and extra paprika if liked (optional)
2. Spread the softened butter over the lamb and roast for 25 minutes per 500 g plus an extra 25 minutes (1 hour 45 minutes for a 1.6 kg leg). Baste the lamb halfway through the cooking time.
3. When cooked, sprinkle over the cumin and allow to stand for 10 minutes before carving.
4. Meanwhile, make the puree: Wash the spinach. Place the wet spinach into a saucepan and cook until just wilted. This will take 1 - 2 minutes.
5. Heat the oil in a frying pan, add herbs, garlic, lemon juice and seasoning. Cook for 4- 5 minutes until the cooking juices have evaporated, stirring frequently.
6. Stir in the thoroughly drained spinach, cumin and paprika and leave to cool.
7. Serve with the thickly sliced lamb, garnished with yogurt and extra paprika if liked (optional)
serving amount
serves: 6
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more information
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