Sunday, 14 March 2010

Roast Lamb with Cumin, Mint and Lemon, with Roast Carrots [#231]

Another class recipe from Nigel Slater - although I am enjoying a wide range of recipes from across 12 books this year, I am missing the total immersion in all things Nigel, so it is a treat to cook with him again, using some of his favourite flavours. A lovely half leg of lamb is doused in a slushy rub of grated garlic (lots), finely chopped mint, a little cumin, lots of lemon juice and olive oil, then roasted for 50 minutes or so until juicily pink. Nigel adds carrots to the tin too, to roast in the fragrant juices, and with a pan gravy made with a large glass of white wine, the whole thing sang with flavour. We drank a very fine bottle of New Zealand Marlborough Pinot Noir with this, to celebrate a day when Spring well and truly felt like it was on the way.


  1. We always have lamb for Easter Sunday lunch. This looks like a good variations on how we usually do it and as my partner is in charge of roasts, I'll see if, with some subtle manoeuvring, I can get to try out this 'rub'..wish me luck(don't want to tip the balance i.e.. I cook every other day of the year!!). At the very least I'm sure I can get carte blanche over the gravy, very interested in the white wine idea...

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  3. Annie, it is a delicious twist on lamb. Whilst it is roasting, I made sure the marinade ingredients didn't catch and burn on the roasting tin by adding a small glass of water a couple of times to the tin. At the end of the cooking time, you will be left with the sticky juices and the residues of the lemon, garlic and mint in the bottom, which deglazes beautifully with some white wine. Do let me know if you try it!