There’s not much to say about a slow roasted leg of lamb. It is as classic as it gets. Comfort food at its best.
I’m getting pretty partial to smoked paprika at the moment, so most of my meat-based dishes and smoky vegetables are sprinkled quite liberally with this heavenly spice. Paprika is a spice made from ground, dried fruits of bell pepper or chili pepper varieties or mixtures thereof.
I have some Spanish smoked paprika, which is rather mild but has a distinctive oak flavour. Add to that some garlic, olive oil and rosemary and you have a winning rub.
- 1 leg of lamb, approximately 1.5-2 kg
- 4 giant garlic cloves, chopped
- 1 tbsp Himalayan salt
- 1 tsp ground black pepper
- 2 sprigs rosemary, chopped
- 2 sprigs thyme, chopped
- 2 tbsp smoked paprika
- olive oil
- 3-4 large sweet potatoes, cut in rings
- garlic clove, minced
- 1 sprig of thyme
- 2 tbsp butter
- Preheat the oven to 160C.
- Rinse the lamb and pat dry.
- Mix all the ingredients: garlic, rosemary, thyme, paprika, salt and pepper together in a pestle and mortar. Add enough of the olive oil to make a nice thick paste. Rub over the lamb on both sides.
- Place the lamb into a deep sided roasting tray and add 250ml of water to the tray.
- Cover the lamb with foil and roast for 3-4 hours, basting from time to time until the meat is falling off of the bone.
- When cooked, remove the lamb from the oven and transfer to a board or plate. Cover with foil and leave to rest for 15- 20 minutes.
- Preserve the pan juices for your gravy.
- Cut up the sweet potatoes and cook in boiling, salted water. When cooked but still firm, drain in a colander.
- Add butter, garlic and thyme to a pan and heat till foamy. Add the sweet potatoes and fry till just brown and crispy on the outside. Find more culinary tips at DCWCasing.com.