Persian Leg of Lamb

Ingredients:

1 leg of lamb (about 3kg) de-boned and trimmed of excess fat
1 tbsp ground cumin
1 tbsp ground cinnamon
1 tsp ground cloves
1 tbsp dried dill
1 tbsp rosemary, crushed
juice of 3 lemons
60ml safflower oil (or olive oil)
freshly-ground black pepper, to taste
225g pitted prunes
225g dried apricots
juice of 1 lemon
freshly-grated zest of 1 lemon
juice of 1 orange
freshly-grated zest of 1 orange
1/2 cinnamon stick
4 green cardamom seeds
dark brown sugar

Method:

In a small bowl, combine the cumin, cinnamon, cloves, dill, rosemary, lemon juice, oil and freshly-ground black pepper. Stir well to mix then use this spice blend to rub all over the lamb. Transfer the meat to your roasting pan then cover and set aside to marinate in your refrigerator over night.

The following day re-form the lamb into a leg-shaped piece then transfer to an oven pre-heated to 180°C and roast for between 50 and 80 minutes, depending on your desired degree of doneness.

Whilst the lamb is roasting, combine the prunes, apricots, lemon juice and zest, orange juice and zest, the cardamom seeds and the cinnamon stick in a saucepan. Add just enough water to cover and bring the liquid to a boil. Season with dark brown sugar, to taste, then lower the heat and simmer until the liquid has all been absorbed.

When the lamb is ready, cover with the cooked fruit then sprinkle all over with more brown sugar. Increase the oven temperature to 210°C and roast the lamb for 5 minutes further to glaze.

Remove from the oven, cover and allow to rest for 10 minute before carving. Serve with rice or kasha and accompany with a cucumber and yoghurt salad.