Serves 6-8
2kg leg of lamb
6 ripe tomatoes, halved
2 fennel bulbs, cut into wedges
Marinade
zest and juice of 2 lemons
6 anchovy fillets in oil, drained and chopped
1 heaped tsp cumin seeds
1 heaped tsp fennel seeds
small handful of fresh thyme sprigs
1 mild red chilli, deseeded and chopped
4 tbsp olive oil
In a bowl, mix together all the marinade ingredients. Make small incisions all over the lamb, season and smother over most of the marinade, reserving 1 tbsp.
Preheat the oven to 200, 180 fan, gas mark 6. Put the lamb in a roasting tray and place into the oven. After 10 mins turn the oven down to 180, 160 fan, gas mark 4 and cook for a further 50 mins.
Remove from the oven and add the halved tomatoes and fennel. Baste everything with the juices and top the tomatoes with the rest of the marinade. Continue cooking for about 40 mins until the lamb is cooked and the vegetables have softened and are lightly charred.
Cover loosely with foil and rest for 15-20 mins. Carve and serve with the vegetables.
2kg leg of lamb
6 ripe tomatoes, halved
2 fennel bulbs, cut into wedges
Marinade
zest and juice of 2 lemons
6 anchovy fillets in oil, drained and chopped
1 heaped tsp cumin seeds
1 heaped tsp fennel seeds
small handful of fresh thyme sprigs
1 mild red chilli, deseeded and chopped
4 tbsp olive oil
In a bowl, mix together all the marinade ingredients. Make small incisions all over the lamb, season and smother over most of the marinade, reserving 1 tbsp.
Preheat the oven to 200, 180 fan, gas mark 6. Put the lamb in a roasting tray and place into the oven. After 10 mins turn the oven down to 180, 160 fan, gas mark 4 and cook for a further 50 mins.
Remove from the oven and add the halved tomatoes and fennel. Baste everything with the juices and top the tomatoes with the rest of the marinade. Continue cooking for about 40 mins until the lamb is cooked and the vegetables have softened and are lightly charred.
Cover loosely with foil and rest for 15-20 mins. Carve and serve with the vegetables.
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