This lamb recipe is full of flavour thanks to all the spices and herbs we’ve used – cumin, oregano and cinnamon combine to really flavour this indulgent meat dish. Most likely, you’ll already have these spices in your cupboard to, so it’s a really easy recipe to prep. Stuffing the lamb with red peppers also adds a lovely sweetness to this brilliant dinner party recipe.
This lamb dish would work brilliantly as an alternative to a roast dinner this Sunday, or would make a really lovely dinner party idea if you’ve got a lot of mouths to feed, as it serves up to eight people – so you’ll have enough even if some of your guests want seconds.
- 50g pine nuts, toasted
- small bunch flat-leaf parsley, finely chopped
- small bunch oregano, leaves finely chopped
- 1tsp ground cumin
- tsp ground cinnamon
- 80g roasted red pepper, finely chopped
- 1tbsp extra virgin olive oil
- 1 boneless leg of lamb
Heat the oven to 220C, gas 7. Mix the pine nuts, parsley, oregano, cumin, cinnamon, red pepper and oil, and season well. Open out the prepared lamb leg and add the mixture to the middle, wrap the leg back up and secure with butcher’s string, then remove to a roasting tin and season well.
Roast for 20 minutes then turn the oven down to 180C, gas 4, and cook for another 45 minutes to 1 hour 10 minutes. Leave to rest for 15 minutes before carving. It’s delicious served with sautéed baby courgettes and steamed new potatoes.