When the Eastern aroma of the garlic and saffron comes wafting out of the oven, this deliciously garlicky lamb wont last very long.
2.75kg / 6lb leg of lamb
4 garlic cloves, halved
60ml / 4 tbsp olive oil
juice of 1 lemon
2-3 saffron threads, soaked in 15ml / 1 tbsp boiling water
5ml / 1 tsp mixed dried herbs, oregano or marjoram
450g / 1lb small baking potatoes, thickly
2 large or 4 small onions, thickly sliced
salt and ground black pepper
fresh thyme, to garnish
Make eight evenly spaced incisions in the leg of lamb, press the halved garlic cloves into the slits and place the lamb in a large non metallic dish.
Mix together the olive oil, lemon juice, saffron mixture and herbs. Rub over the lamb and marinate for 2 hours.
Preheat the oven to 180C / 350F / Gas 4. Layer the potato and onion slices in a large roasting pan. Lift the lamb out of the marinade and place it on top of the sliced potato and onions, fat side up and season well with planty of salt and ground black pepper.
Pour the marinade over the lamb, then roast for 2 hours, basting occasionally. Remove from the oven and cover with foil, then rest for 10 minutes before carving. Garnish with thyme.
More Middle East Lamb Recipes
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Eating Well – Middle Eastern Roast Lamb with Tahini Sauce
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