Our blend of spices adds an aromatic exotic taste to tender lamb without overpowering its delicate flavour. Hold back the cayenne if hot spices don’t appeal.
Easter leg of lamb
Bring a 4-pound(2-kg) boneless leg of lamb to room temperature. Remove any strings or netting. Trim off excess fat. Place lamb, fat-side down, on a cutting board. To make thickness of meat even, slash thickest portion of lamb to a depth of 1 to 1-1/2 inches (2.5 to 3.5 cm). Open it up butterfly fashion. Brush top and sides with spice mixture and place in a shallow roasting pan. Roast in a preheated 350F (180C) oven for 1-1/4 to 1-1/2 hours. For medium-rare, lamb will need about 20 minutes per pound (500 g).