Welcome back to my Food For All Series.
My name is Pippa Kendrick, author of the Intolerant Gourmet and in this episode, I am going to
show you how to make baked honey and cumin leg of lamb.
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So we begin with our butter-flied and boned leg of lamb.
You can go any size you like.
What you really want is the meat to be lying about level thickness all the way through.
And then we are going to place that on a foil lined tray on to a rack.
Then we are going to make the marinade and we are going to pour the marinade over the
top and it will form a lovely crust in the oven, which I will show you later.
So, here we have coconut cream.
I really recommend that you chill your coconut cream first.
It helps thicken it up and it just helps make her nice marinade so that it can crust in
the oven.
So into this, we add about a tablespoon of olive oil and then two tablespoons of runny
honey.
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Then we have five cloves of garlic.
The coconut flavor becomes quite mellow and subtle once all the other ingredients are
in.
You get this wonderful, garlicky, honey, cumin flavor to the meat.
So, it is the perfect kind of barbeque dish, but I like to do it in the oven because then
you can eat it anytime of the year.
So, in here we have chili flakes.
We have sea salt and we have cumin seed.
We are going to add that and that we just have the juice of one small lemon.
So, just stir it through.
Make sure it is all combined.
Then, you have your lamb fat side down onto the pan and we are just going to spoon over
the marinade.
Do not worry about it going everywhere.
It is all good.
It kind of chars and helps with the charcoaly flavor.
You can get your hands involved because you want the marinade to sort of go into every
crevice and crease of the lamb.
Again, do not worry when you put this into the oven because it is going into quite a
hot oven.
If it chars on top, it is meant to and adds to the flavor.
There we go.
Finish up and then you take it and put it into the oven at 220 for around 30, 35 minutes,
which will give you a kind of medium rare lamb.
So, if you want it rarer for less or if you want it better cooked, leave it for longer.
So, our lamb is out of the oven.
We are just going to leave it for rest for about 15 minutes.
The best way is just to cover it in tin foil.
Resting it allows the meat to relax out of the oven and then you get much jucier tender
lamb.
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So, we have left it like that and we very simply unwrap the meat.
When you are ready to serve and you can serve it along a quinoa salad or baked potatoes
or roasted vegetables.
There are all sorts.
You can use gluten-free flat breads.
All sorts of options.
So then very simply slice the lamb into thick wedges.
I would say a centimeter and a half wide and then you are ready to serve.
So, there we have it.
My honey baked cumin lamb.
I hope to see you again for another episode of my Food For All Series.