Spiced Leg of Lamb with Confit Garlic
AutumnLambServes 6–8
Ingredients
- 1 leg of lamb weighing about 2kg
- 20 unpeeled garlic cloves
- A bunch of carrots
- 3 tablespoons olive oil
- 1 tablespoon ras el hanout seasoning
- 1 heaped teaspoon turmeric
- A few saffron strands
- 400ml vegetable or chicken stock
- Sea salt
Method
Using the tip of a sharp knife, pierce the leg of lamb all over. Mix the spices and the olive oil, rub well into the lamb, then place in a plastic bag and refrigerate overnight.
The next day, heat the oven to 140°C / gas mark 3. Season the lamb with salt, place in a roasting pan, add enough stock to cover the base of the pan and roast for two hours, turning occasionally and topping up the stock if necessary.
Peel the carrots and cut into even chunks, place in the pan with the garlic cloves and cook for a further two hours, topping up the stock if needed.
Serve on a large platter with the reduced cooking liquid.
From the November 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)