Cardamom coffee roast lamb

Cardamom coffee roast lamb

Ingredients

• 30ml (2 tbsp) whole coriander seeds
• 30ml (2 tbsp) whole cumin seeds
• 5 whole cardamom pods
• 10ml (2 tsp) ground turmeric
• 15ml (1 tbsp) freshly ground coffee
• Salt and pepper, to taste
• 1.5kg leg of lamb
• 4 red onions, peeled and quartered
• 60ml ( cup) olive oil
• Fresh or preserved lemons, to serve

Method

Toast the coriander seeds, cumin seeds, cardamom pods and turmeric in a hot, dry frying pan till fragrant, about 1 minute.

Place in a pestle and mortar with the coffee, season with salt and pepper and grind to a powder.

Rub this mixture all over the lamb and place in a roasting tray. Arrange the onions around the meat and drizzle the olive oil over everything.

Cover with foil and roast at 200ºC for 45 minutes. Remove the foil and roast for a further 45 minutes. (If you prefer to slow-cook the lamb, roast with foil on at 150ºC for 2 hours, then remove the foil and brown for a further 30 minutes.) Serve with fresh or preserved lemons.

Serves 4-6