Chermoula Roast Lamb
2.5 kg leg of lamb
Chermoula
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
1 tsp sweet paprika
1 tsp salt
2 cloves garlic, minced
½ red onion, finely chopped
1 lemon, finely zested & juiced
1 cup loosely packed coriander leaves, finely chopped
1 cup loosely packed parsley leaves, finely chopped
⅓ cup olive oil
Preheat oven to 180°C Fan.
Place all ingredients for chermoula into a bowl and mix well to combine. Rub half the spice paste all over lamb and transfer to roasting tray. Transfer to oven for 1 hour, for medium rare, or until cooked to your liking. Cover lamb loosely with foil and set aside to rest for 20 minutes before carving. Serve lamb with reserved chermoula.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
