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Simple roast leg of lamb with earthy spice rub

By: Pollyanna Coupland
Food producer, delicious.

Published: 7 Oct 24
Updated: 7 Oct 24

Simple roast leg of lamb with earthy spice rub

A leg of lamb is rubbed with an earthy spice blend before roasting – which really brings out the deep, savoury flavours of the meat – in this simple recipe. It’s a Sunday roast game-changer.

Plan the perfect Sunday lunch with our favourite side dish recipes.

Easy
October 2024

Test kitchen approved

Serves 4-6
Hands-on time 20 min, plus at least a few hours marinating (preferably overnight). Oven time 25-35 min

A leg of lamb is rubbed with an earthy spice blend before roasting – which really brings out the deep, savoury flavours of the meat – in this simple recipe. It’s a Sunday roast game-changer.

Plan the perfect Sunday lunch with our favourite side dish recipes.

Nutrition: Per serving (for 6)

Calories: 315kcals
Fat: 17g (6.8g saturated)
Protein: 39g
Carbohydrates: 1.5g (0.8g sugars)
Fibre: 0.9g
Salt: 0.6g

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Ingredients

800g butterflied lamb leg
1 tbsp olive oil
1 tsp thyme leaves and sprigs to garnish

For the spice blend

1 tbsp cumin seeds
2 tsp fenugreek seeds
1 tsp yellow mustard seeds
5g dried mushrooms
¼ tsp ground turmeric
½ tsp fine sea salt

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Method

Toast the whole spices in a hot dry pan until starting to brown (up to 2 minutes). Leave to cool, then put in a grinder or pestle and mortar with the mushrooms and grind to a powder. Stir in the turmeric and salt.
Rub the spice blend all over the lamb, then cover and put in the fridge to marinate for at least a few hours (preferably overnight).
Heat the oven to 180°C/ 160°C fan/gas 4. Put a large frying pan over a high heat. Once smoking hot, add the oil, then the lamb, skin-side down. Cook until golden and caramelised all over (about 5 minutes on each side). Put the meat in a baking dish and cook for 25 minutes for medium rare or 35 minutes for medium. On a meat thermometer, the centre of the lamb should read 65-75°C depending on how pink you like it.